Western Living Magazine
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This recipe from Sai Woo is sure to impress even the most discerning carnivores in your life.
Vegetarians, forgive us, but sometimes there is just nothing more satisfying than a perfectly prepared steak. Which is why we were so pleased when Chef Keev Mah of Chinatown’s Sai Woo shared his recipe for hanger steak with boudin noir blood sausage, fingerling potatoes and grilled scallions, fresh from the restaurant’s new spring menu.Try it tonight with a bottle of Argiolas Costera Cannonau di Sardegna.