For me, lunch is often swiftly taken care of with a cheese sandwich or a quick bite. But once in a while, especially on weekends, I genuinely feel like going all out. So, I went searching and, on the advice of my butcher , I landed on a slightly overlooked piece of meat: Hangersteak. I must confess, I had heard about it in past Facebook posts, but never really worked with it. The butcher mentioned it was tender meat, somewhat comparable to bavette but coarser in texture. Hangersteak comes from the lower part of the cow, between the front and rear legs.

Now, I prefer getting my meat from a butcher rather than a supermarket where the quality often falls short. Additionally, longhaas isn’t commonly sold in supermarkets anymore, which I find odd because it’s an incredibly tender piece of meat. You can prepare it in various ways. And since I got two beautiful pieces, I decided to craft a delicious lunch out of it, leading me to an amazing sandwich.

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Ingredients

  • 1 Unsliced fresh loaf (spelt bread or farmhouse white bread, something suitable for toasting/roasting)

  • Mustard for spreading

  • Young lamb’s lettuce

  • 1 onion

  • 1/4 cup Worcestershire sauce

  • Olive oil

  • BBQ seasoning for beef

  • Manchego chutney cheese (Spanish sheep cheese)

  • Mango chutney (check out my own recipe)

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Directions

  • Place the longhaas in a container, slice it halfway along the length, and unfold it to get a flat piece of meat. Sprinkle your favorite BBQ seasoning over it. Let it sit for at least an hour.
  • Meanwhile, heat up the BBQ on direct heat at 150°C. If you don’t have a BBQ, a pan will do. Heat it well before searing the longhaas
  • Drizzle olive oil over the bread and place it in the oven or on the BBQ grill to roast.
  • When the BBQ is hot enough, grill the longhaas until it reaches an internal temperature of 55 degrees Celsius. Set it aside to rest for a bit.
  • Halve the onion and slice it into thin strips. Heat a pan with olive oil and caramelize the onion. Add Worcestershire sauce halfway through and stir until the onion caramelizes beautifully. Set it aside.
  • Spread mustard on one slice of bread, then layer the young lettuce on top.
  • Now, slice the Manchego cheese thinly and place it on the young lettuce.
  • Take the hangersteak and slice it into thin pieces. Place the slices on top of the Manchego cheese.
  • Top it with the caramelized onion and add a dollop of chutney.
  • Cover it with another slice of toasted bread and slice it in half. Enjoy your meal!