Luca's Fire Maybach Arepa

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Arepa Dough:

2 1/2 cups warm water

1 tablespoon chili powder

1 tablespoon brown sugar

1 teaspoon kosher salt

1/4 cup plus 1 tablespoon extra-virgin olive oil

2 cups fine Venezuelan cornmeal, preferably PAN harina

Pico de Gallo:

3 tomatoes, diced

Juice of 2 limes

1 bunch fresh cilantro, finely chopped

1 jalapeño pepper, finely diced

1 small white onion, diced

1 teaspoon kosher salt

1/2 teaspoon ground cumin

1/2 teaspoon ground black pepper

Fire Crema:

2 cups sour cream

3 tablespoons red wine vinegar

1 teaspoon kosher salt, plus more for sprinkling

1/2 teaspoon ground black pepper, plus more for sprinkling

1 chipotle pepper in adobo sauce, diced

Two 8-ounce hanger steaks