Grilled Hanger Steak with Smoked Veggies, Barbecue Sauce and Southwest Chimichurri
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.
Special equipment: wood chips, soaked in water
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.
Combine the ketchup, Worcestershire sauce, agave, adobo sauce and chipotle chile in a saucepan and reduce until thick and spreadable.
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.
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.