Chili and cocoa marinades are an integral part of Mexican cooking. Mole sauces are the best-known example of this combination of ingredients. Here is a simplified version that is sublime with hanger. If hanger is not available, then use flank.
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1 tablespoon ancho chili powder or regular chili powder
1 tablespoon unsweetened cocoa powder
1 tablespoon lime juice
1 teaspoon grated lime rind
1 teaspoon honey
1 teaspoon chopped garlic
¼ cup chopped coriander
2 tablespoons balsamic vinegar
¼ cup olive oil
500 grams (1 pound) hanger steak
½ cup beef or chicken stock
Salt to taste
Place ancho chili powder, cocoa powder, lime juice and rind, honey, garlic, coriander, vinegar and 3 tablespoons olive oil in a food processor or mini-chop and process until smooth.
Place steak in a dish and pour marinade over steak. Let sit for 2 hours at room temperature or overnight in the refrigerator.
Preheat oven to 450 F.
Remove steak from marinade and add marinade to a pot along with stock. Bring marinade to boil, season with salt and boil until thickened a little. Reserve.
Season steak with salt. Heat an oven-proof grill pan or non-stick pan over high heat and add remaining oil. Sear steak on both sides, then place in the oven and bake for 5 minutes or until medium rare.
Place steak on a carving board and let sit for 2 minutes. Carve against the grain into thin slices. Drizzle with a little reserved sauce.