Hanger Steak with Sweet Red Pepper-Cilantro Chimichurri
Submitted by Benjamin Lesnick, Executive Chef, Midland (Texas) Country Club
Ingredients
- hanger steak - 8 oz.
- jalapeno - 1
- garlic - 2 cloves
- cilantro - 1 bunch
- shallots - 2
- cumin - 1 tsp.
- olive oil - 1/2 cup
- poblano chile - 1, julienned
- roasted corn kernels - 1 cup
- olive oil - 1 Tbsp.
- sweet red pepper cilantro chimichurri - 4 ozs.
- red wine demi-glace - 2 ozs.
- beurre blanc - 1 oz.
- Sweet Red Pepper-Cilantro Chimichurri:
- red bell peppers - 2
- Anaheim peppers - 4
- shallots - 6, minced
- cilantro - 1 bunch, chopped
- sherry vinegar - 1/2 cup
- olive pomace oil - 1/2 cup
- extra virgin olive oil - 1 cup
- sherry - 1 cup
- smoked paprika - 1 Tbsp.
- kosher salt - to taste
- black pepper - to taste
Instructions
- Roast and peel peppers.
- Medium-dice peppers and place in mixing bowl.
- Sauté shallots in pomace olive oil until translucent. Add to peppers in mixing bowl.
- Add remaining ingredients to combine.
- Season with salt and pepper.