Grilled Hanger Steak with Charred Pepper Steak Sauce

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

Preheat broiler.

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.

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3 Comments

Filed under beef dishes, ingredients

3 responses to “Grilled Hanger Steak with Charred Pepper Steak Sauce

  1. Pingback: Favorite Recipes of 2012 | Missy's Recipes

  2. Pingback: Salt & Vinegar Fingerling Potatoes | Missy's Recipes

  3. Pingback: Pan-Roasted Fingerlings with Gruyere | Missy's Recipes

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