Grilled Hanger Steak with Tomato Chickpea Salad

Ingredients (4 servings):

  • 10 cherry tomatoes
  • olive oil
  • sea salt
  • freshly ground black pepper
  • sugar
  • 8 baby eggplants
  • 800g hanger steak (approx. 1.5 cm thinly sliced)
  • 1 pickled lemon
  • frying oil
  • juice from 1 lemon
  • 1 peperoncini
  • 4 clove garlic
  • 480g chickpeas (canned)
  • 1 handful of mint leaves
  • 1 package NENI am Tisch Humus


Wash the tomatoes, place them on an oven sheet and season them with olive oil, salt, pepper and sugar. Bake the tomatoes in the oven for 1 ½ hours at 120 degrees C. Roast the mini eggplants in the baking oven or on the grill and remove the pulp with a spoon. Season the hanger steak with the skin of the pickled lemon and some pepper. Heat a grill pan and grill the meat for 2 minutes on each side. In hot oil, briefly fry the peperoncini (?) and remove. Peel the garlic and chop.

Mix the chickpeas with the tomatoes, garlic, mint, peperoncini, salt, lemon juice and olive oil and taste. Serve on plates. Place a hanger steak on each and place the grilled aubergines alongside. Finally, add a dash of some NENI am Tisch humus.

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