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

  • 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: 

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

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 

Directions

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. 

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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