Taste Tested: Chez Piggy’s Italian Style Hanger Steak

Located in a secluded courtyard in historic downtown Kingston, Ontario, ‘the pig’, as it is known locally, has been attracting a faithful clientele for over 28 years. We got Chef Ian Arthur to share his recipe for hanger steak — our new favorite cut of local beef!

“In 1979 Rose Richardson and Zal Yanovsky renovated an abandoned limestone stable and launched a dining experience that blends grace and gusto, taste and imagination – and helped make Kingston a destination for food lovers. We’ve been going to The Pig since university — no we won’t tell you how long ago that was — but suffice it to say, they’ve been giving us reasons to come back, again and again!”


Italian Style Hanger Steak with Caprese Salad
Serves 4
Chef says: Hanger steak is one of the most under appreciated cuts of beef available. Also called an onglet or butcher’s cut steak, it is often mistakenly compared to flank steak. Although it has a similar flavour to flank, its tenderness is worlds apart. Next time you are visiting your butcher ask them about getting a couple hanger steaks from a local farm; I promise you will be blown away.
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Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
  1. 4 x 8-10oz Ontario Hanger Steaks -- we use Enright Cattle Co.
  2. 1 Ontario shallot diced
  3. 1 Ontario sprig thyme, stem removed and chopped
  4. 2 tbsp. olive oil
  5. sea salt
  6. fresh black pepper
  7. 1/2 cup shaved parmesan (use a block and a vegetable peeler to create wide shavings)
  8. 8 long pieces baguette
  9. Extra olive oil
  10. 4 tbsp. Ontario butter, room temperature
  11. 1 clove of Ontario garlic, chopped
  12. zest of 1 lemon
  13. juice of 1 lemon
  14. 2 tbsp fresh Ontario parsley, chopped
  15. fresh pepper
  1. Mix the shallot, thyme, olive oil, and a few twists of pepper from the pepper grinder in a small bowl. Rub each steak with this marinade and allow to marinate for at least one hour in the fridge.
  2. Meanwhile, In a small bowl blend all ingredients together. Melt in a small pan and pour over steaks before serving. You can do this day before if you want.
  3. Forty minutes before dinner bring the steak out from the fridge and allow them to warm to room temp. Sea salt the steaks, one sprinkle each side.
  4. Grill the steaks to your desired doneness -- remember if you start to see blood ‘breaking’ out of the steak it is medium.
  5. Remove the steaks form the grill and cover in tin foil. Allow to rest for five minutes.
  6. While the steak is resting brush the baguette slices with olive oil and a sprinkle of salt. Toast the bread on the grill. In a small pan melt the lemon thyme butter and allow the garlic to brown slightly.
  7. To plate, slice the steaks and place on each serving dish. Top the steaks with shaved parmesan and pour a bit of the melted butter over each one. Serve with the toast and a simple heirloom tomatoe salad.
Adapted from Chez Piggy
Adapted from Chez Piggy
Culinary Tourism Alliance https://ontarioculinary.com/
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