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

Total Time:
50 min
Prep:
15 min
Inactive:
15 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Quick Steak Marinade:
  • 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
  • Barbecue Sauce:
  • 1/2 cup ketchup
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons agave syrup
  • 1 teaspoon adobo sauce
  • 1 chipotle chile in adobo, minced
  • Southwest Chimichurri:
  • 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
  • Smoked Veggies:
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1/4 cup liquid smoke
  • Special equipment: wood chips, soaked in water
Directions

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.

This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.


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