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.
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)
Tomato juices, strained
Mix ingredients together.
4 ears Sweet corn
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.
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
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.