Grilled Hanger Steak with Steak Sauce

By es123

Ingredients

• For the "Lola" steak sauce:
• 2 cups balsamic
• 2 tablespoons red wine vinegar
• 1/2 cup raisins
• 1 small yellow onion, diced (1/2 cup)
• 3 garlic cloves
• 2 tablespoons dark brown sugar
• 1/2 teaspoon whole cloves
• 1/2 teaspoon cumin seeds
• 1/2 tablespoon celery salt
• 1 sprig of fresh rosemary
• 1 or 2 salt-packed anchovy fillets, rinsed and chopped (1 tablespoon)
• For the steaks:
• 1 tablespoon kosher salt
• 1 teaspoon sugar
• 1 teaspoon coriander seeds, crushed
• 1 teaspoon ancho chile powder
• 4 pounds hanger steak, trimmed of fat and connective tissue
• 1/2 cup extra-virgin olive oil
• 1 cup fresh flat-leaf parsley leaves
• Lola steak sauce (recipe below)

Details

Servings 6

Preparation

Step 1

For the "Lola" steak sauce:
Combine the balsamic and red wine vinegars, raisins, onion, garlic, brown sugar, cloves, cumin, celery salt, rosemary, and anchovies in a large nonreactive saucepan and cook over medium-low heat until the mixture has reduced by one-third. Pour through a fine-mesh strainer twice or until you have a nice smooth sauce; discard the solids. Let cool, then cover, and refrigerate in a jar for up to 1 month.
For the steak:
Combine the salt, sugar, coriander, and the chile powder in a small bowl and coat the steaks with the mixture. Refrigerate overnight or for up to 2 days.
Remove the steaks from the refrigerator 30 minutes before you want to cook them.
Build a hot fire in your grill. Brush the steaks with half the olive oil and grill them for 3 minutes per side for medium rare. Remove from the grill and let rest, uncovered for 10 minutes.
While the steaks are resting, in a medium bowl toss the parsley, and remaining olive oil together.
Slice the steaks against the grain, divide among six plates, and top with the salad and a drizzle of steak sauce.