GRILLING WITH RICH FRONING & MASTERCHEF SHAUN O’NEALE // FitBoss Ep. 1 - Hangar Steak

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RECIPE BELOW:

Honey Chipotle Hangar Steak w/ Chimichurri
Serves 4

Honey Chipotle Hanger Steak
2 pounds hanger steak
2 tablespoons chipotle chiles in adobo sauce
2 tablespoons honey
1 teaspoon apple cider vinegar
Juice of 1 lemon
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil

Chimichurri
1 cup roughly chopped fresh flat-leaf parsley
¼ cup roughly chopped fresh cilantro
1/4 cup roughly chopped fresh oregano
4 cloves garlic, smashed and minced
½ jalapeño chile, minced
½ cup red wine vinegar
1 tablespoon honey
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper

Garnish
Charred scallions

To marinate the steak: Place steaks in a large zip-top bag. In a mini food processor, combine the chipotle, honey, vinegar, lemon juice, salt, and pepper and pulse to mince the chipotles and combine the ingredients. Pour the marinade over the steaks and place in the refrigerator to marinate for at least 1 hour and up to overnight.

To make the chimichurri: In the bowl of a mini food processor, combine the parsley, cilantro, garlic, jalapeño, and ¼ cup of the vinegar and pulse for about 1 minute to chop and combine, stopping to scrape the sides of the machine as needed. Remove to a bowl and stir in the remaining ¼ cup vinegar, the honey, and oil and season with salt and pepper.

To cook the steak: Remove the steaks from the marinade. Using paper towels, wipe away as much of the marinade and place on a wire rack set over a baking sheet. Allow the steaks to come to room temperature, 15 to 20 minutes. Place a large cast-iron skillet over high heat and heat until almost smoking. Add 1 tablespoon of the oil and swirl it around the pan. Season one of the steaks with salt and pepper on both sides. Add the steak to the pan and cook for about 2 minutes on all four sides for medium rare. Remove the steak to a clean wire rack placed over a baking sheet. Wipe the pan out, add the remaining 1 tablespoon oil, and cook the second steak the same way you did the first. Let the steaks rest for 7 minutes, then cut into ½-inch-thick (or thinner if you prefer) slices against the grain.

To make the charred scallions: While the steaks are resting, add the oil to the skillet you cooked the steak in and heat to smoking. Add the scallions and cook until lightly charred, about 5 minutes, flipping them halfway through cooking.