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

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  • Level: Easy
  • Total: 50 min
  • Prep: 15 min
  • Inactive: 15 min
  • Cook: 20 min
  • Yield: 4 servings
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Ingredients

Quick Steak Marinade: 

Barbecue Sauce:

Southwest Chimichurri:

Smoked Veggies:

Directions

Special equipment:
wood chips, soaked in water
  1. 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. 
  2. For the barbecue sauce: Combine the ketchup, Worcestershire sauce, agave, adobo sauce and chipotle chile in a saucepan and reduce until thick and spreadable.
  3. 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.
  4. 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. 
  5. Grill the bell peppers on a grill pan. 
  6. 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. 
  7. Serve the steak topped with the Southwest chimichurri and with the grilled peppers and remaining barbecue sauce on the side.
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