Grilled Hanger Steak with Smoked Veggies, Barbecue Sauce and Southwest Chimichurri
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 726
- Total Fat
- 28
- Saturated Fat
- 9
- Carbohydrates
- 35
- Dietary Fiber
- 4
- Sugar
- 19
- Protein
- 51
- Cholesterol
- 154
- Sodium
- 1522
- Total: 50 min
- Prep: 15 min
- Inactive: 15 min
- Cook: 20 min
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.