Chile-Glazed Hanger Steak – Game Day Grilling Series

Off with a bang, football season is here, and so are the weekly festivities. The Game Day Grilling Series is here to set your menu so you can concentrate on the important things like your fantasy football lineup. This week Chile-Glazed Hanger Steak takes center stage featuring a chile rub to penetrate the thick steak, and finished with a sweet-chile glaze. Not only will this steak raise the bar on your football culinary experience, it’s also a lot of protein to kick start that mid afternoon food coma.

Begin by applying the rub, which is a savory combination of guajillo chiles, garlic, oregano, oil, salt and pepper, and refrigerate overnight to allow maximum penetration of flavors. The glaze features brown sugar, vinegar, and the same chile puree from the rub fortifying the rich flavors of the chiles. Since the hangar steak is a thicker cut of beef, be careful to not grill over high heat and risk burning. With about two minutes remaining, brush on some of the glaze to allow the sugar to caramelize and coat the steak. Serve with remaining glaze for a moist, sweet, and spicy spectacular, matched only by the excitement of the big game.

Serves: 4

Chile-Glazed Hanger Steak Ingredients

  • 8 dried guajillo chiles, seeded
  • 4 large garlic cloves
  • 2 teaspoons dried oregano
  • 6 tablespoons canola oil, plus more for brushing
  • Salt and freshly ground pepper
  • 1 trimmed hanger steak (about 1 pound), cut into 4 pieces
  • 1 large onion, finely chopped
  • 1/4 cup light brown sugar
  • 1/4 cup cider vinegar

Chile-Glazed Hanger Steak Directions

  1. 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.
  2. 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.
  3. 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.
  4. Light a grill. 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.

Taken from

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