Michael Symon's Grilled Hanger Steak with Steak Sauce

Ingredients

Cooking Directions

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.

This recipe was styled by chef Karen Pickus for Good Morning America.

Recipe courtesy of Michael Symon