Chile & Cumin Marinated Hanger Steak

Name: Chile & Cumin Marinated Hanger Steak
Cuisine: American, Latin American
Ingredients: 3 ounces red chiles seeded and chopped, preferably Malagueta; 5-6 garlic cloves, roughly chopped; 3 tablespoons mirin (Japanese rice wine); 2 tablespoons red wine vinegar; 2 teaspoons sea salt; 1 heaping teaspoon toasted cumin seed; 1/2 teaspoon dried oregano; 1/4 cup light olive or safflower oil; 4 x 7-ounce hanger steaks (also known as butcher’s steak or onglet); 4 tablespoons spice (Chili & Cumin Marinade, plus extra for brushing); olive oil, for brushing; sea salt and freshly ground black pepper

7 steps

Updated at: Thu, 17 Aug 2023 13:59:36 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories362.7 kcal (18%)

Total Fat24 g (34%)

Carbs11 g (4%)

Sugars2.7 g (3%)

Protein29 g (58%)

Sodium757.1 mg (38%)

Fiber1.9 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

Marinade

3 ouncesred chiles

seeded and chopped, preferably Malagueta

5garlic cloves

roughly chopped

3 tablespoonsmirin

2 tablespoonsred wine vinegar

2 teaspoonssea salt

1 heaping teaspooncumin seed

toasted

½ teaspoondried oregano

¼ cuplight olive oil

or safflower

The Steak

4 x 7 ouncehanger steaks

also known as butcher’s steak or onglet

4 tablespoonsspice

Chili & Cumin Marinade, plus extra for brushing

olive oil

for brushing

sea salt

freshly ground black pepper

Instructions

Step 1

Put all the marinade ingredients in a food processor and blend to a smooth, wet paste suitable for coating meats and fish. Use immediately or refrigerate up to one week in a clean, sealed jar.

Step 2

Put the steaks in a large bowl and toss with the marinade. Cover with plastic wrap and chill for at least 4 hours, or preferably overnight.

Step 3

Half an hour before you are ready to cook, take the steaks out of the refrigerator and let them come to room temperature.

Step 4

Light the barbecue and let the flames die down before starting to cook. If cooking indoors, heat a griddle pan until very hot.

Step 5

Scrape the marinade off the steaks and pat dry with paper towels.

Step 6

Brush them with a little oil, season lightly with salt and pepper, then barbecue or griddle for 3 to 4 minutes on each side, or until cooked to medium rare. They should feel a little springy when pressed.Remove from the heat and brush with a little marinade.

Step 7

Let rest for 5 to 10 minutes before serving

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