Hangar Steak

For the Hangar Steak

• 50 g salt
• 50 g caster sugar
• 500

Dissolve the salt and sugar in the water. Pour over the steak and leave in the fridge for a minimum of 12 hours. Rinse the meat with cold running water for 10 minutes. Take out of the water and pat dry. In a hot pan with a little sunflower oil, sear both sides of the steak until completely caramelised. Make sure the pan is smoking hot and don’t cook for more than 1 minute each side: we are just