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

Name: Grilled Hanger Steak with Smoked Veggies, Barbecue Sauce and Southwest Chimichurri
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: South American, Latin American
Ingredients: 1 teaspoon adobo sauce; 2 Tbsps agave syrup; 59 milliliters fig balsamic vinegar; 59 milliliters equal parts chopped capers and cornichons; 1 chipotle chile in adobo, minced; 907 grams hanger or flank steak (about; 59 milliliters chopped fresh cilantro; 59 milliliters chopped fresh parsley; 1 green bell pepper, sliced; 1 jalapeno, diced; 118 milliliters ketchup; 59 milliliters liquid smoke; 59 milliliters liquid smoke, plus more for brushing; 4 servings Extra-virgin olive oil; 1 red bell pepper, sliced; 710 milliliters red wine; 4 servings Salt and freshly ground black pepper; 3 Tbsps Worcestershire sauce; 1 yellow bell pepper, sliced

Need a gluten free and dairy free main course? Grilled Hanger Steak with Smoked Veggies, Barbecue Sauce and Southwest Chimichurri could be a tremendous recipe to try. One serving contains 707 calories, 50g of protein, and 26g of fat. This recipe serves 4. If you have adobo sauce, worcestershire sauce, salt and pepper, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for The Fourth Of July. It is a pricey recipe for fans of Latin American food. From preparation to the plate, this recipe takes around 50 minutes. If you like this recipe, take a look at these similar recipes: Hanger Steak and Chimichurri Sauce, Hanger Steak with Orange-Oregano Chimichurri, and Blackened Hanger Steak with Plantains and Chimichurri.

Instructions

Special equipment: wood chips, soaked in water

Ingredients you will need

French Fries

Water

For the steak marinade: In a baking dish, whisk together the wine, liquid smoke and vinegar.

Ingredients you will need

Liquid Smoke

Marinade

Vinegar

Steak

Wine

Equipment you will use

Baking Pan

Whisk

Sprinkle the steak with salt and pepper and place in the marinade. Marinate for 15 minutes.

Ingredients you will need

Salt And Pepper

Marinade

Steak

Combine the ketchup, Worcestershire sauce, agave, adobo sauce and chipotle chile in a saucepan and reduce until thick and spreadable.

Ingredients you will need

Worcestershire Sauce

Chipotle Chiles

Adobo Sauce

Ketchup

Agave

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Salt And Pepper

Gherkins

Cilantro

Jalapeno Pepper

Parsley

Capers

Sauce

Cooking Oil

Equipment you will use

Food Processor

For the smoked veggies and steak: Preheat a grill pan over medium-high heat.

Ingredients you will need

Steak

Equipment you will use

Grill Pan

Remove the steak from the marinade and grill to desired temperature.

Ingredients you will need

Marinade

Steak

Equipment you will use

Grill

Brush with a little liquid smoke for a grilled flavor and brush with the barbecue sauce. Reserve.

Ingredients you will need

Barbecue Sauce

Liquid Smoke

Grill the bell peppers on a grill pan.

Ingredients you will need

Bell Pepper

Equipment you will use

Grill Pan

Grill

Wrap the wood chips in a foil pouch.

Ingredients you will need

French Fries

Wrap

Equipment you will use

Aluminum Foil

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.

Ingredients you will need

Bell Pepper

Liquid Smoke

French Fries

Water

Equipment you will use

Pot

Serve the steak topped with the Southwest chimichurri and with the grilled peppers and remaining barbecue sauce on the side.

Ingredients you will need

Barbecue Sauce

Chimichurri

Peppers

Steak

Equipment

Ingredients

Servings:

1teaspoon

adobo sauce 2Tbsps

agave syrup 59milliliters

fig balsamic vinegar 59milliliters

equal parts chopped capers and cornichons 1

chipotle chile in adobo, minced 907grams

hanger or flank steak (about 59milliliters

chopped fresh cilantro 59milliliters

chopped fresh parsley 1

green bell pepper, sliced 1

jalapeno, diced 118milliliters

ketchup 59milliliters

liquid smoke 59milliliters

liquid smoke, plus more for brushing 4servings

Extra-virgin olive oil 1

red bell pepper, sliced 710milliliters

red wine 4servings

Salt and freshly ground black pepper 3Tbsps

Worcestershire sauce 1

yellow bell pepper, sliced

Recommended wine: Pinot Noir, Merlot, Cabernet Sauvignon

Steak works really well with Pinot Noir, Merlot, and Cabernet Sauvignon. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Hartford Court Russian River Pinot Noir ( half-bottle) with a 4.6 out of 5 star rating seems like a good match. It costs about 22 dollars per bottle.

Hartford Court Russian River Pinot Noir ( half-bottle)

Aromas of black cherry, allspice, black currant and loam are followed by flavors of wild raspberries, dark berries and a crushed rock minerality. The dense entry is followed by a sweet and juicy mouth feel, supported by acidity, silky tannins and a subtle earthy finish.