It’s hot out there, far too hot to turn on the oven, and the great outdoors are calling (even if it’s only as far as the back yard). Not to mention, the Fourth of July this Saturday provides the perfect opportunity to flex those grilling muscles in preparation for more summer cookouts and holidays.
May we present, one of the tastiest grilled sandwiches, that just to happens to pair deliciously with a glass of Purple Cowboy Tenacious Red (recent winner of the Chairman’s Award ‘Unanimous GOLD’ and Best of Class at the Riverside International Wine Competition!).
Hanger-Steak Sloppy Joe’s with Chopped Slaw
From Food & Wine Magazine
The Day Before: Glaze the Hanger Steak
GRAB:
8 dried guajillo chiles, seeded
4 large garlic cloves
2 t. dried oregano
6 T. canola oil, plus more for brushing
Salt and freshly ground pepper
1 trimmed hanger steak (about 1 pound), cut into 4 pieces
1 large onion, finely chopped
1/4 c. light brown sugar
1/4 c. cider vinegar
- In a medium microwave-safe bowl, cover the chiles with water and microwave at high power until softened, 5 minutes. Let cool slightly. Transfer the chiles and 1/2 cup of the soaking liquid to a blender. Add the garlic, oregano and 4 tablespoons of the canola oil; puree until very smooth. Strain the puree and season with salt and pepper.
- Season the steaks with salt and pepper and rub with half of the chile puree. Transfer the steaks to a resealable plastic bag and refrigerate overnight.
- In a medium saucepan, heat the remaining 2 tablespoons of oil. Add the onion and cook over moderate heat until softened, about 7 minutes. Add the remaining chile puree and cook, stirring, for 2 minutes. Add the brown sugar and vinegar and simmer for 3 minutes. Season the glaze with salt and pepper.
- Light a grill or preheat a grill pan. Brush the steaks with oil and grill over moderate heat until medium-rare, 12 minutes; brush with 3 tablespoons of the glaze in the last 2 minutes. Let the steaks rest for 5 minutes before slicing 1/2 inch thick. Serve the steaks with the remaining chile glaze.
On the 4th:
GRAB:
1/2 cup mayonnaise
2 tablespoons cider vinegar
1 tablespoon sugar
Salt and freshly ground pepper
12 ounces shredded coleslaw mix
Chile-Glazed Hanger Steak, plus leftover glaze, coarsely chopped
3/4 cup low-sodium chicken broth
6 brioche burger buns, toasted
Lettuce and tomato slices, for serving
- In a bowl, whisk the mayonnaise, vinegar and sugar and season with salt and pepper. In a food processor, pulse the coleslaw until coarsely chopped. Stir the slaw into the dressing and let stand for 10 minutes.
- In a large saucepan, combine the remaining glaze and the broth and simmer over moderate heat until reduced by half, about 5 minutes. Add the chopped steak, season with salt and pepper and cook until just heated through, about 2 minutes.
- Top the brioche buns with the lettuce and tomato and mound the steak on top. Using a slotted spoon, cover with the coleslaw. Close the Sloppy Joes and serve.