Dry Rubbed Hanger Steak With Smoky Aioli And Charred Peppers Recipes

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HANGER STEAK WITH GRILLED SALSA



Hanger Steak with Grilled Salsa image

Provided by Geoffrey Zakarian

Time 3h5m

Yield 4 servings

Number Of Ingredients 16

2 teaspoons ground mustard
2 teaspoons smoked paprika
1 teaspoon chili powder
Kosher salt and freshly ground black pepper
Two 8- to 10-ounce hanger steaks
4 ears corn on the cob, shucked
2 jalapenos, cut in half lengthwise
1 red onion, sliced into rounds but left intact
Olive oil, for drizzling
3 tomatoes, diced
1 clove garlic, minced
2/3 cup torn cilantro leaves
1 tablespoon white wine vinegar
Juice of 1 lime
Hot sauce, to taste
Canola oil, for drizzling

Steps:

  • Combine the mustard, paprika, chili powder, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Place steaks on a sheet tray and sprinkle all over with the spice mixture. Let sit at room temperature for 2 hours.
  • Preheat a grill to medium-high heat and place a cast-iron pan on one side of the grill.
  • Drizzle the corn, jalapenos and onion with olive oil and sprinkle with salt and pepper. Place on grill and grill, flipping frequently, until slightly caramelized and tender, about 12 to 15 minutes total. Let cool slightly, then roughly chop the onion and jalapeno and place in a large bowl. Cut the corn from the cob into the bowl. Add the tomatoes, garlic, cilantro, vinegar, lime juice and a drizzle of olive oil and toss well. Season to taste with salt, pepper and hot sauce. Let sit while the steaks grill.
  • Drizzle the preheated cast-iron pan with canola oil. Cook the steaks, flipping only once, for about 12 minutes total for medium-rare or until an instant read thermometer registers 120 degrees F. Allow the meat to rest for 5 to 10 minutes before slicing. Slice the meat against the grain to ensure tenderness, and garnish with the salsa.

GRILLED HANGER STEAK WITH SMOKED VEGGIES, BARBECUE SAUCE AND SOUTHWEST CHIMICHURRI



Grilled Hanger Steak with Smoked Veggies, Barbecue Sauce and Southwest Chimichurri image

Provided by Nikki Martin, Food Network Star Season 8 Finalist

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 21

3 cups red wine
1/4 cup liquid smoke, plus more for brushing
1/4 cup fig balsamic vinegar
1 hanger or flank steak (about 2 pounds)
Salt and freshly ground black pepper
1/2 cup ketchup
3 tablespoons Worcestershire sauce
2 tablespoons agave syrup
1 teaspoon adobo sauce
1 chipotle chile in adobo, minced
1/4 cup equal parts chopped capers and cornichons
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
1 jalapeno, diced
Extra-virgin olive oil
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1 green bell pepper, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1/4 cup liquid smoke

Steps:

  • For the steak marinade: In a baking dish, whisk together the wine, liquid smoke and vinegar. Sprinkle the steak with salt and pepper and place in the marinade. Marinate for 15 minutes.
  • For the barbecue sauce: Combine the ketchup, Worcestershire sauce, agave, adobo sauce and chipotle chile in a saucepan and reduce until thick and spreadable.
  • For the Southwest chimichurri: Combine the capers, cornichons, cilantro, parsley and jalapeno in a food processor and pulse until the sauce is chunky. With the motor running, slowly pour in oil until the sauce is well combined and a little bit smooth; it should not be a pureed paste. Taste and season with salt and pepper.
  • For the smoked veggies and steak: Preheat a grill pan over medium-high heat. Remove the steak from the marinade and grill to desired temperature. Brush with a little liquid smoke for a grilled flavor and brush with the barbecue sauce. Reserve.
  • Grill the bell peppers on a grill pan.
  • Wrap the wood chips in a foil pouch. Place the bell peppers and wood chips in a stockpot with the liquid smoke and 1 tablespoon water and steam for a few minutes to infuse flavor.
  • Serve the steak topped with the Southwest chimichurri and with the grilled peppers and remaining barbecue sauce on the side.

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