Grilled Hanger Steak with Smoked Veggies, Barbecue

Name: Grilled Hanger Steak with Smoked Veggies, Barbecue Sauce and Southwest Chimichurri
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups red wine; 1/4 cup liquid smoke, plus more for brushing; 1/4 cup fig balsamic vinegar; 1 hanger or flank steak (about 2 pounds); Salt and freshly ground black pepper; 1/2 cup ketchup; 3 tablespoons Worcestershire sauce; 2 tablespoons agave syrup; 1 teaspoon adobo sauce; 1 chipotle chile in adobo, minced; 1/4 cup equal parts chopped capers and cornichons; 1/4 cup chopped fresh cilantro; 1/4 cup chopped fresh parsley; 1 jalapeno, diced; Extra-virgin olive oil; Salt and freshly ground black pepper; 1 green bell pepper, sliced; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1/4 cup liquid smoke; Special equipment: wood chips, soaked in water

Servings: persons

3 cups red wine
1/4 cup liquid smoke, plus more for brushing
1/4 cup fig balsamic vinegar
1 hanger or flank steak (about 2 pounds)
Salt and freshly ground black pepper
1/2 cup ketchup
3 tablespoons Worcestershire sauce
2 tablespoons agave syrup
1 teaspoon adobo sauce
1 chipotle chile in adobo, minced
1/4 cup equal parts chopped capers and cornichons
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
1 jalapeno, diced
Extra-virgin olive oil
Salt and freshly ground black pepper
1 green bell pepper, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1/4 cup liquid smoke
Special equipment: wood chips, soaked in water

1
For the steak marinade: In a baking dish, whisk together the wine, liquid smoke and vinegar.
2
Sprinkle the steak with salt and pepper and place in the marinade.
3
Marinate for 15 minutes.
4
For the barbecue sauce: Combine the ketchup, Worcestershire sauce, agave, adobo sauce and chipotle chile in a saucepan and reduce until thick and spreadable.
5
For the Southwest chimichurri: Combine the capers, cornichons, cilantro, parsley and jalapeno in a food processor and pulse until the sauce is chunky.
6
With the motor running, slowly pour in oil until the sauce is well combined and a little bit smooth; it should not be a pureed paste.
7
Taste and season with salt and pepper.
8
For the smoked veggies and steak: Preheat a grill pan over medium-high heat.
9
Remove the steak from the marinade and grill to desired temperature.
10
Brush with a little liquid smoke for a grilled flavor and brush with the barbecue sauce.
11
Reserve.
12
Grill the bell peppers on a grill pan.
13
Wrap the wood chips in a foil pouch.
14
Place the bell peppers and wood chips in a stockpot with the liquid smoke and 1 tablespoon water and steam for a few minutes to infuse flavor.
15
Serve the steak topped with the Southwest chimichurri and with the grilled peppers and remaining barbecue sauce on the side.
16
This recipe was created by a contestant during a cooking competition.
17
The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

155

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 3 cups red wine, 1/4 cup liquid smoke, plus more for brushing, 1/4 cup fig balsamic vinegar, 1 hanger or flank steak (about 2 pounds), and more.

Yes, Grilled Hanger Steak with Smoked Veggies, Barbecue Sauce and Southwest Chimichurri falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Hanger Steak with Smoked Veggies, Barbecue Sauce and Southwest Chimichurri

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions