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Never grill a thick steak like hanger over high heat; it will burn long before it's cooked through.Plus: F&W's Grilling Guide Tips from the F&W Test Kitchen More Amazing Steaks

June 2010

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Credit: © Con Poulos

Recipe Summary test

active:
30 mins
total:
1 hr
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium microwave-safe bowl, cover the chiles with water and microwave at high power until softened, 5 minutes. Let cool slightly. Transfer the chiles and 1/2 cup of the soaking liquid to a blender. Add the garlic, oregano and 4 tablespoons of the canola oil; puree until very smooth. Strain the puree and season with salt and pepper.

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  • Season the steaks with salt and pepper and rub with half of the chile puree. Transfer the steaks to a resealable plastic bag and refrigerate overnight.

  • In a medium saucepan, heat the remaining 2 tablespoons of oil. Add the onion and cook over moderate heat until softened, about 7 minutes. Add the remaining chile puree and cook, stirring, for 2 minutes. Add the brown sugar and vinegar and simmer for 3 minutes. Season the glaze with salt and pepper.

  • Light a grill or preheat a grill pan. Brush the steaks with oil and grill over moderate heat until medium-rare, 12 minutes; brush with 3 tablespoons of the glaze in the last 2 minutes. Let the steaks rest for 5 minutes before slicing 1/2 inch thick. Serve the steaks with the remaining chile glaze.

Suggested Pairing

A rich, peppery Zinfandel.

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