Event CoverageMenu Inspiration

Gold Canyon Premium® Hanger Steaks

Share this Post

By Chef Michael Voltaggio



  1. Place the guanciale in a Dutch oven or braising pan.
  2. In a separate pot, sauté the onions and garlic in oil. Add the San Marzano tomato and beef broth. Bring to simmer.
  3. Pour over the guanciale. Add a couple sprigs of basil. Cover with lid.
  4. Place in 275 °F oven and cook for 3 hours, flipping the meat at least once during the braising process.
  5. Place the Hanger steaks in a vacuum bag.
  6. Mix vinegar, soy sauce, Dijon mustard, and 75g of oil in a bowl and pour over the steaks. Massage into the meat, and then vacuum seal.
  7. Cook in a preset water bath with immersion circulator at 54°c for 1 hour. Remove from water and allow to rest until serving.
  8. In a blender, add melted butter, cocoa powder, olives, and purée until smooth.
  9. Pour the olive purée over the panko and mix in a bowl until it resembles (dirt) and season with salt.
  10. Place the coated panko mixture onto a parchment lined sheet tray and bake in a 325 °F oven for 20–25 minutes.
  11. Mix vinegar and cream in a small container. Season with a generous amount of black pepper and salt.
  12. Process lightly with a whisk or handheld immersion blender until lightly thickened, like ranch dressing, then add 1 tablespoon shaved chives.
  13. Remove hanger steaks from the bag. Pat dry with paper towels.
  14. Remove guanciale from the braising liquid and slice into desired portions. Reserve the rest for another use.
  15. Strain the braising liquid to be used as the sauce for the finished dish.
  16. Sear the hanger and the guanciale portions in a pan with a little oil.
  17. Add the braising jus and baste until the proteins are glazed. Dress Greens with the a la crème dressing.
  18. Toss the greens in the dressing and grate in pecorino cheese.

To plate: Slice the hanger against the grain. Place steak on the plate. Place a piece of braised guanciale next to the hanger. Glaze everything with more braising jus. Arrange the salad around the meat. Grate more pecorino over the salad. Sprinkle some piles of olive dirt on and around the meat and salad.

Share this Post

Prep, Weigh, Measure

Use these tools to help manage your inventory and optimize your kitchen.

Lock Icon


Your online portal to place orders, track your deliveries and access your transaction history.

Login to MyShamrock
Measuring Cup Icon

Conversion Charts

Download and use these helpful conversion charts in your kitchen whenever you need a refresher.

Download Charts
Kitchentelligence Magazine Icon

Kitchentelligence Magazine

Find fresh ideas for your menu, tips to enhance your operations and customer success stories in our magazine.

Read Kitchentelligence Magazine

Talk food to us.

Our team of seasoned professionals is ready to help you choose the right products for your business, and put our deep knowledge of the industry to work for you.

Let’s work together