Marinated and grilled Chairman’s Reserve® Meats hanger steak with grilled nopales, sweet corn puree, cotija cheese, and a thick barbacoa sauce.
This recipe was made in partnership with Tyson Fresh Meats Foodservice.
Hanger Steak & Carne Asada Marinade
INGREDIENTS
- 1 ea. Chairman’s Reserve® Meats Hanger Steak
- Juice of 1 orange, fresh squeezed
- Juice of 2 limes, fresh squeezed
- ¼ cup Mexican lager
- 2 tbsp. Soy sauce
- 1 tbsp. Red Boat Fish Sauce
- 2 tbsp. Vegetable oil
- tt. Fresh ground pepper
METHOD
- Combine the marinating ingredients with the trimmed hanger steak and allow it to soak in the flavors for at least 2 hours.
- Preheat the grill for medium-high heat. Sear the steaks over the coals, flipping every 2 minutes to build a crust on the outside. For medium rare, cook until the steak is about 128-130°F and allow them to rest for about 10 minutes before slicing.
Aji Picante
INGREDIENTS
- 4 ea. Medium roma tomatoes, cut into 1/2- to 1/4-inch dice (about 2 cups)
- 4 ea. Scallions, white parts only, split into quarters lengthwise, finely sliced (about 1/4 cup)
- 1/2 cup Loosely packed fresh cilantro leaves, finely chopped
- 1 ea. Serrano or jalapeño chile, seeds and stems removed, finely chopped (optional)
- Kosher salt
- Tomato juices, strained
METHOD
- Mix ingredients together.
Corn Puree
INGREDIENTS
- 4 ears Sweet corn
METHOD
- Cut the kernels off the cobs and place them in a blender. Blend on high until everything is pureed smooth.
- Strain the liquids through a fine mesh strainer. Place the corn juice in a small saucepan on medium heat and stir for about 5-7 minutes until it has thickened. Remove from heat and add salt to taste.
Barbacoa Sauce
INGREDIENTS
- 5 ea. Guajillo chiles seeds removed
- 4 ea. Arbol chiles seeds removed
- 2 ea. Plum tomatoes
- 2 ea. Large tomatillos
- 1 tsp. Sesame seeds
- 1/8 tsp. Whole cumin seeds
- 1/8 tsp. Dried thyme
- 1/2 ea. White onion
- 2 cloves Garlic, in husk
- Salt as needed
METHOD
- 350°F place tomatillos tomatoes, onions, árbol chiles, and garlic on a baking sheet. Lightly cover with foil and bake until soft, about 15 minutes.
- Toast guajillos in a dry cast-iron skillet, about 30 seconds on each side. Place them in a bowl and pour boiling water over them to hydrate them, about 10 minutes.
- Toast the sesame seeds, cumin, and thyme until the seeds are slightly browned.
- Toast the onion and garlic in the dry skillet until the onion has some char, and the garlic has browned on the outside. Remove the garlic husk.
- Add everything to a blender and puree until smooth. Pour it through a fine mesh strainer for a smooth sauce.
