Michael Symon's Grilled Hanger Steak with Steak Sauce
Fire Up the Grill for Dinner Tonight
Chef Michael Symon knows his meat. So give this simply delicious a try this weekend.
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