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Hanger steak with cocoa-chili marinade Add to ...

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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  • Servings: 2


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.

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