Cilantro Marinated Hanger Steak with Charred Corn and Avocado Salsa
serves two to four as a meal; ten to twelve as an appetizer
For the steak:
1 bunch scallions, roughly chopped
2 cloves garlic, chopped
Large handful cilantro leaves and stems, chopped
1 jalapeño, serrano, or fresno chile, chopped
1/4 cup fresh lime juice
1/4 cup extra virgin olive oil
1/2 teaspoon fresh ground black pepper
1 1/2 to 2 pounds hanger steak trimmed and separated
For the salsa:
1 ear yellow corn
1 teaspoon extra virgin olive oil
1 Haas avocado, 1/2 inch dice
1 jalapeño, serrano, or fresno chile, finely chopped
2 scallions, finely chopped
2 tablespoons finely chopped cilantro
Juice from 1/2 to 1 lime
Kosher salt and freshly ground black pepper
For serving on crostini (optional):
1 baguette, sliced diagonally 1/4 inch thick
Extra virgin olive oil
For the steak: Place the marinade ingredients (everything but the steak and salt) into a food processor and blitz to form a loose paste. Place the steaks in a large zip-top bag and pour in the marinade. Massage the steaks and marinade together making sure that the meat is completely coated. Squeeze the excess air from the bag, seal and let marinate in the refrigerator for at least 4 hours and as long as overnight.
For the salsa: This is best done a couple hours before serving. Preheat grill to medium-high heat. Brush corn with oil and grill for 10 minutes or so or until well marked. Remove and let cool. With a sharp knife cut the corn kernels off the cob and transfer to a bowl. Add the avocado, chilies, scallions, cilantro, and the juice of half a lime. Stir, taste and finish seasoning with salt, pepper and more lime juice, if needed. Cover and refrigerate until ready to serve.
For the crostini: Lightly brush both sides of the baguette slices and toast on grill over medium high heat until toasty golden on both sides. (You can do this at the same time as the corn and store in an air-tight container until ready to serve.)
Bring it on home: Remove the steak from the marinade and pat dry with paper towels. Generously salt with kosher salt and let come to room temperature for about 30 to 45 minutes. Preheat grill to high. Brush and oil grates before cooking. Lay steaks on the grill at a 45° angle to the grates and cook for 4 to 5 minutes, flip and cook for 4 to 5 minutes more for medium-rare. Hanger steak is at it’s best when cooked medium-rare to medium. Use a digital thermometer and pull it somewhere between 125°F and 130°F. Remove and let rest 10 minutes before slicing across the grain of the meat. Slicing across the grain is important to shorten the muscle fibers and maximize tenderness. Serve immediately with a generous helping of salsa.
As an appetizer: Top crostini with a spoonful of salsa and a couple slices of of hanger steak. If desired, top with thinly sliced scallion greens or chopped cilantro.
Cheers and Happy Grilling!