Hanger Steak with Charred Limes, Fresh Chiles and Herbs

Hanger Steak is relatively lean but packed with flavor. Lime juice and a heap of mint and cilantro leaves make the dish salady and satisfying, and give it an Asian twist.

Ingredients

• 2 large limes, cut in half

• 1 large shallot, thinly sliced (about 1/3 cup)

• Kosher salt

• 2 large garlic cloves, grated or finely chopped

• 1 tablespoon packed grated peeled fresh ginger

• 3 1/2 tablespoons olive oil, plus more for brushing and grilling

• 1 1/2 to 2 pounds hanger steak, about 1 inch thick, center line of gristle removed

• Freshly ground black pepper

• 1/4 cup loosely packed mixed fresh basil, mint, and/or cilantro leaves

• 1 Jalapeno, thinly sliced

Antoni in the Kitchen by Antoni Porowski

Directions

Squeeze 2 teaspoons juice from one of the lime halves. Put the juice in a bowl and stir in the shallot and 1/4 teaspoon salt. Set aside.

In a large bowl, mix together the garlic, ginger, and 1 tablespoon of the oil. Add the steak and turn to coat. Let stand for 10 minutes.

Heat a lightly oiled gas or charcoal grill to high or heat in an oiled grill pan over high heat. (On a charcoal grill, most of the coals should be covered with white ash, and you should be able to hold your palm an inch or two above the cooking grate for no more than 2 to 3 seconds.)

Brush the cut sides of the remaining lime halves with a total of 1 1/2 teaspoons oil and season with a generous pinch each of salt and pepper.

Scrape the marinade from the steak and season with 1 1/4 teaspoons salt and 1/2 teaspoon pepper. Grill the steak, turning once, until nicely charred, 4 to 5 minutes per side. (Go for 130ºF if you’re using an instant-read thermometer to check doneness.) At the same time, grill the lime halves, cut side down, rotating them occasionally, until charred, about 5 minutes. Transfer the limes and steak to a cutting board and let rest for 15 minutes.

Stir the remaining 2 tablespoons oil into the shallot mixture.

Slice the steak crosswise into 1/2-inch-thick pieces and arrange on a platter. Squeeze the grilled lime wedges over, then spoon the shallot vinaigrette on top. Top with the herbs and chile.