Chile-Glazed Hanger Steak

1. 1

   In a medium microwave-safe bowl, cover the chiles with water and microwave at high power until softened, 5 minutes.

2. 2

   Let cool slightly.

3. 3

   Transfer the chiles and 1/2 cup of the soaking liquid to a blender.

4. 4

   Add the garlic, oregano and 4 tablespoons of the canola oil; puree until very smooth.

5. 5

   Strain the puree and season with salt and pepper.

6. 6

   Season the steaks with salt and pepper and rub with half of the chile puree.

7. 7

   Transfer the steaks to a resealable plastic bag and refrigerate overnight.

8. 8

   In a medium saucepan, heat the remaining 2 tablespoons of oil.

9. 9

   Add the onion and cook over moderate heat until softened, about 7 minutes.

10. 10

    Add the remaining chile puree and cook, stirring, for 2 minutes.

11. 11

    Add the brown sugar and vinegar and simmer for 3 minutes.

12. 12

    Season the glaze with salt and pepper.

13. 13

    Light a grill or preheat a grill pan.

14. 14

    Brush the steaks with oil and grill over moderate heat until medium-rare, 12 minutes; brush with 3 tablespoons of the glaze in the last 2 minutes.

15. 15

    Let the steaks rest for 5 minutes before slicing 1/2 inch thick.

16. 16

    Serve the steaks with the remaining chile glaze.

* Per serving · 4 servings · Values may vary.

No additional tips available.