Man, this steak was so delicious. I credit two things: delicious grass-fed beef from The Local Market (a great store in Falls Church which is like a farmer’s market every day), and this delicious steak sauce recipe from Smitten Kitchen.
1 1.75 pound hanger steak
dry red wine (a couple splashes)
soy sauce (a couple splashes)
vegetable oil (maybe 1/4 cup? I estimate marinades)
Marinate steak for 8 hours. Remove and pat dry. Bring to room temperature and season with salt and pepper.
Preheat grill. Cook about 8 minutes per side or until medium temperature (about 130 degrees). Let rest 5 minutes.
Slice against the grain and serve with sauce.
Charred Pepper Steak Sauce
1 red bell pepper
2/3 cup canned or fresh tomato purée (I ran 3 small tomatoes through the food processor, then added the rest of the ingredients)
1/4 cup orange juice (this was about the juice of 1 large orange for me)
2 tablespoons Worcestershire sauce
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon molasses
3/4 teaspoon table salt or more to taste
1 teaspoon ground mustard
1/2 teaspoon ground ginger
1/4 teaspoon freshly ground black pepper
1/4 teaspoon onion powder
1/8 teaspoon ground allspice
Place pepper on oven grate and char, turning frequently, until blackened (this took me about 10 minutes). Let cool for a few minutes.
Peel pepper and remove seeds. Add pepper and remaining ingredients to blender or food processor and blend until smooth.
Dump into a sauce pan. Bring to a boil and simmer for 15 minutes. If you like, you can further strain the sauce, but I think it’s good how it is. Serve with steak.