Grilled Hanger Steak with beetroot carrot and apple kimchi

Lombelo, Bife de cabide, solomillo de pulmón,all of the above. This is my Go-To Cut of meat this summer. If you like Rib Eye as much as i do but are looking for something more affordable, this marbled cut is a great alternative to rely on for the grilling and salad season.
My favoured cut has always been the  Rib Eye.There's a reason it's so popular: it's large, marbled and versatile. But because Rib Eyes are so well-liked, they can also be expensive.
Hanger steak has a beefy flavour like a Rib Eye, but it’s more cost-effective and a little bit different and it actually cooks quicker. It comes from the front of the cow, where the meat literally "hangs off the cow's diaphragm, hence the name."
The big difference between the hanger steak and the Rib Eye isn't flavour, but its texture, and here's where the crucial distinction in cooking comes in. Though my preference is to cook Rib Eyes rare, hanger steak benefits from longer cooking, so cook them medium rare. The heat helps all the tissue break down and you’ll end up with a more tender piece of meat.
Cold spiced beef fillet
125g light brown mascavado sugar
85g coarse Flor de sal
1 tablespoon finely chopped fresh ginger root
2 cloves garlic finely chopped
Zest of 1 lemon
75ml good quality soya sauce (Kikkoman)
75ml sesame oil
1 red chilli finely sliced
300g hanger steak (lombelo) in one piece
2 tablespoons sunflower oil

Mix the sugar,salt star anise, ginger,garlic,lemon zest,red chilli,soya sauce and sesame oil in a dish just large enough to fit the beef.Add the beef,thoroughly coating it in the marinade.Cover and place in the fridge.
After 12 hours,turn the meat,rubbing it all over with the marinade.Leave to marinade for at least 24 hours and up to a maximum of 36.Then rinse under a cold tap and pat dry.
heat the sunflower oil in a non-stick frying pan.As soon as it is hot, add the beef and colour on all sides.Continue to fry for about 5 minutes, turning regularly, then remove. Once cold, cover and chill until needed.
Beetroot carrot and apple kimchi
1kg large carrots peeled
4 tbsp extra virgin olive oil
1/2 cup freshly squeezed orange juice
Flor de sal
2 small garlic cloves finely chopped

1 small Granny Smith apple,grated
1 cup cabbage kimchi with juices, chopped  
Freshly grated raw beetroot 

Freshly ground black pepperCut the carrots into 7.5cm (3 inch) batons.Halve the lower ends lengthways, then cut the thicker upper parts in quarters lengthways. put them all in a large shallow roasting tray and toss them well with the olive oil,orange juice and flor de sal.Roast for about 45 minutes at 200C for about 45 minutes,turning occasionally until tender and patched with brown but still retaining some texture.While the carrots are roasting, grate the beetroot. Turn the carrots out into a mixing bowl and allow to cool completely.
When ready to serve toss the carrot,cabbage kimchi,apple and herbs with the dressing in a mixing bowl.Toss the grated beetroot in another bowl and then carefully compose the salad on a serving dish


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