Big beef flavour, crispy potatoes and a rich, smoky red pepper purée. This Wagyu Hanger Steak is a proper feast made for sharing.

A beautifully seared Warrendale Wagyu Hanger Steak is cooked hot and fast to create a deep, caramelised crust while keeping the centre juicy and tender. It's served alongside crispy King Edward potatoes roasted in Wagyu beef dripping, then finished with Parmesan and a rich roasted red pepper purée with garlic, shallot and a touch of red wine vinegar.

It's a simple recipe, but the combination of quality ingredients does all the hard work. The rich, beefy character of the hanger steak works brilliantly with the sweetness and acidity of the red pepper purée, while the crispy, savoury potatoes bring everything together.

We'd recommend serving the whole thing family-style, straight onto a large sharing tray. Put it in the middle of the table, give everyone a fork and let them tuck in.

And if you end up eating the whole tray yourself? We don't judge.

ngredients:

• 4 tbsp Warrendale Wagyu beef dripping
• 3 King Edward potatoes, peeled and cubed
• Sea salt
• 3 roasted red peppers
• 1 banana shallot or small onion
• 2 garlic cloves
• 1 tsp red wine vinegar or lemon juice
• 2 tsp chilli flakes
• Vegetable oil
• Cracked black pepper
• 30g Parmesan, grated
• 1 x 8oz Warrendale Wagyu Hanger Steak

Method

1. Preheat the oven to 200°C.

Add 3 tbsp of Warrendale Wagyu beef dripping to a shallow roasting tray and place it in the oven to heat up. The dripping needs to be properly hot before the potatoes go in.

2. Bring a large saucepan of salted water to the boil.

Peel the King Edward potatoes and cut them into even-sized cubes. Add them to the boiling water and parboil until they have softened slightly on the outside but are still firm in the centre.

Drain thoroughly, then give the potatoes a gentle shake or rough them up slightly. This creates rough edges which will become beautifully crisp in the oven.

Carefully add the potatoes to the hot Wagyu beef dripping and turn them so they are evenly coated.

Roast for approximately 30 minutes, turning the potatoes a couple of times during cooking so they become golden and crisp all over.

. While the potatoes are cooking, prepare the red pepper purée.

Slice the roasted red peppers, finely dice the banana shallot and mince the garlic cloves.

4. Heat 1 tbsp of Warrendale Wagyu beef dripping in a sauté pan over a medium heat.

Add the diced shallot and cook gently, keeping it moving regularly so it softens without burning.

Add the minced garlic and sliced roasted red peppers and continue cooking until everything has softened and the flavours have come together.

5. Add the red wine vinegar and continue cooking for around 5 minutes, stirring regularly.

The vinegar adds a little acidity to balance the sweetness of the peppers and richness of the Wagyu.

6. Transfer the pepper mixture to a food processor, or use a hand blender, and add the chilli flakes.

Blend until smooth, then season to taste with sea salt and cracked black pepper.

Set the purée aside and keep warm.

7. When you're ready to cook the steak, place a frying pan over a very high heat and allow it to become properly hot.

Lightly coat all sides of the Hanger Steak with vegetable oil and season generously with sea salt.

This is a cut that benefits from a seriously hot, fast cook. Place the steak into the pan and sear for approximately 2–3 minutes per side as a starting point.

Because hanger steak isn't completely flat, use a pair of tongs to turn it onto its different sides and make sure the entire surface develops a deep, golden-brown crust.

For medium-rare, use a meat thermometer and aim for an internal temperature of approximately 52–54°C before resting. The exact cooking time will depend on the thickness and shape of the steak, so temperature is the best guide.

8. Remove the steak from the pan and allow it to rest for the same amount of time it took to cook.

Don't be tempted to skip or shorten the resting time. Hanger steak is incredibly juicy, and resting gives those juices plenty of time to redistribute throughout the meat.

9. Once the potatoes are deeply golden and crispy, remove them from the oven.

Transfer them to a wire rack to drain off any excess dripping. If you don't have a wire rack, kitchen roll will work too.

Place the potatoes in a large bowl and season generously with sea salt. Add the grated Parmesan and toss everything together until the potatoes are evenly coated.

10. To serve, spread the roasted red pepper purée generously across a large serving tray.

Pile the crispy Parmesan potatoes alongside the purée.

Once the steak has finished resting, slice it into approximately 2cm-thick slices, cutting against the grain to give you the most tender bite.

Layer the sliced Wagyu Hanger Steak over the red pepper purée.

11. Serve family-style with tenderstem broccoli or a fresh salad.

Put the tray in the middle of the table and let everyone tuck in. It's a proper sharing feast — although, as always, if you decide to eat the entire serving tray yourself, we don't judge.

Why choose Wagyu Hanger Steak?

Hanger steak comes from the plate section of the cow, near the diaphragm. It's sometimes known as the butcher's steak because it was traditionally a cut enjoyed by butchers who knew just how much flavour it had to offer.

Unlike naturally mild cuts such as fillet, hanger steak has a deep, rich beef flavour and a distinctive texture. It has a relatively coarse grain and plenty of natural tenderness when cooked correctly, making it a fantastic choice for anyone who wants a steak with real character.

Wagyu makes an already flavourful cut even more indulgent. Warrendale Wagyu Hanger Steak contains fine intramuscular marbling throughout the meat. As the steak hits the hot pan, that fat begins to render, helping to create a beautifully caramelised crust while keeping the centre rich and juicy.

Because hanger steak has such a strong natural flavour, it doesn't need much doing to it. The key is a very hot pan and a quick cook. This gives you the crisp, deeply browned exterior you're looking for while keeping the inside tender and juicy.

We recommend cooking hanger steak to medium-rare. Aim for an internal temperature of around 52–54°C before resting. And don't skip the resting stage! Hanger is an especially juicy cut, so giving it enough time to rest allows those juices to redistribute through the meat.