Chili-Lime Rubbed Grilled Hanger Steak with Chipotle Butter and Elote SaladThis buttery, Mexican-flavored steak goes beautifully with a grilled corn salad with lime and queso fresco. It's the perfect dish to make at the end of grilling season!
Yield: 4 servings
Active Time: 45 minutes
Start to Finish: 45 minutes
For this recipe you’ll need:
For the steak:
1 lime, zested
1 tablespoon chili powder
1 tablespoon light brown sugar
1 teaspoon ground cumin
1 teaspoon chipotle chili powder
1 teaspoon kosher salt
2 tablespoons grapeseed oil
One 1- to 1 1/2-pound hanger steak
For the butter:
1 stick butter, room temperature
1 to 2 chipotle peppers, finely chopped
1 tablespoon fresh cilantro, rough chopped
1 teaspoon lime zest
Salt to taste
For the elote salad:
2 ears corn, shucked
1 to 2 tablespoons grapeseed oil
Salt and pepper to taste
2 tablespoons chili powder blend
1 pint grape or cherry tomatoes, halved
1 jalapeño, seeded and minced
2 tablespoons fresh cilantro, rough chopped
Lime juice to taste
Extra virgin olive oil to taste
Salt and pepper to taste
1/2 cup queso fresco, crumbled
To make the spice rub, mix together the lime zest, chili powder, brown sugar, cumin, chipotle chili powder, salt and grapeseed oil in a small bowl.
Cut the lime in half, and squeeze the juice on both sides of the steak. Use your hands to evenly rub the juice into the steak.
Generously rub both sides of the steak with the spice mixture, and allow to marinate for 30 minutes at room temperature.
While the steak is marinating, prepare the butter. In a medium-size bowl, mix together the butter, chipotle peppers, cilantro, lime zest and salt.
Roll into a tube using plastic wrap or parchment paper. Refrigerate for one hour or until firm. Alternatively, this butter can be frozen up to 6 months.
Heat a grill pan over medium heat.
To prepare the elote salad, brush the ears of corn with just enough grapeseed oil to coat, and season with salt, pepper and the chili powder blend.
Grill the corn on all sides until golden brown and caramelized. Set aside to cool.
Once cool to the touch, cut the kernels off the cobs and place in a serving bowl.
Stir in the tomatoes, jalapeño, cilantro, lime juice, olive oil, salt and pepper. Toss well, and mix in the queso fresco. Set aside.
Grill the steak on the first side until you have well defined grill marks. Flip and repeat. Continue cooking until the internal temperature reads 125º to 130º on an instant read thermometer for medium rare. Allow to rest for 10 minutes on a cutting board with a juice groove.
Preheat the broiler to low.
Cut the steak in to slices against the grain, and place on a platter.
Cut the chipotle butter into "coins", and set on top of the steak. Slide the platter under the broiler just to soften and slightly melt the butter.
Serve with the elote salad.Note:
If running short on time, wrap the butter in plastic wrap and place in a bowl of ice water. The butter will set in about 15 minutes.