TEQUILA-MARINATED HANGER STEAK

Amarante

Mon, Aug 22 2016, 8:26 pm

This was very good and simple to make. Perfect for these last lazy days of summer grilling.

The habanero peppers don't make it unduly hot but just add a note of piquancy.

A margarita is of course the perfect accompaniment. Very Happy

TEQUILA-MARINATED HANGER STEAK ON A BED
OF GRILLED PEPPERS AND ONIONS

Source: Jeff Jenssen - The Fire Island Cookbook

MAKES 8 SERVINGS

Steaks and marinade

½ cup white tequila
¼ cup fresh lime juice
1 tablespoon coarse salt
1 tablespoon coarsely ground black pepper
1 tablespoon sugar
2 dried habanero peppers, crumbled
2 hanger steaks (2 pounds each)

Peppers and onions

6 large red bell peppers, cut into ½-inch- wide strips
6 green bell peppers, cut into ½-inch-wide strips
8 medium onions, cut into ½-inch-wide strips
2 tablespoons extra virgin olive oil
1 teaspoon salt
1 teaspoon ground black pepper

1. To prepare the steak: Combine the tequila, lime juice, salt, black pepper, sugar, and habaneros in a large resealable plastic bag and shake until well mixed. Add the steaks and shake again. Make sure that both steaks are well coated with marinade. Refrigerate for 8 hours.

2. Meanwhile, to make the peppers and onions: Preheat the grill to low to medium. Lay a double layer of 3-foot-long heavy-duty foil on your counter. Place the peppers and onions in the center and sprinkle with the oil, salt, and black pepper. Fold the ends of the foil to the center to create a foil pouch and seal all loose ends. Poke 2 or 3 fork holes in the top and place on the grill until softened, about 15 minutes. (I have some nice grill baskets for fish and veggies so I didn't bother with the foil pouch but just grilled as usual in my baskets - if anyone else grills, these are indispensable for veggies or fish on the grill.)

3. When ready to cook the steak, preheat the grill to high for 10 minutes. Reduce the heat to medium and grill the steaks 4 to 5 minutes on each side for medium-rare. Cut each steak into 4 equal portions.

4. To serve, place a heaping scoop of the grilled vegetables in the center of a dinner plate and top with the steak.