Recipe by: Ludovic Lefebvre and Krissy Lefebvre
MARINATED HANGER STEAK, GOAT CHEESE, BEETS-SHALLOTS, KALE RED CHILE KIMCHI BUTTER
Serves 6 people
Marinade For Steak
- 3 hanger steak (8 oz each)
- 2 cup chimayo dried red chile
- 1 cup water
- 5 oz sugar
- 2 oz corn syrup
- 3 oz rice wine vinegar
- 2 oz chopped garlic
- 1/3 cup fresh ginger, microplane
- 1 tbsp black pepper
- 4 oz water
Red Chimayo Chile Paste
Rinse chile to remove any excess dust or dirty, remove all the
Seeds and toast for 5 minutes in the oven at 375 f.
Soak the chile in 1 cup of warm water for 5 minutes, then bring to boil until soft and mix with the water in the blender until very smooth. Set aside.
Steak Marinade
Combine all remaining ingredients in the bowl and mix with a whisk.
Add in chile paste and whisk to combine all ingredients.
Marinade For Steak
- 3 hanger steak (8 oz each)
- 2 cup chimayo dried red chile
- 1 cup water
- 5 oz sugar
- 2 oz corn syrup
- 3 oz rice wine vinegar
- 2 oz chopped garlic
- 1/3 cup fresh ginger, microplane
- 1 tbsp black pepper
- 4 oz water
Red Chimayo Chile Paste
Rinse chile to remove any excess dust or dirty, remove all the
Seeds and toast for 5 minutes in the oven at 375 f.
Soak the chile in 1 cup of warm water for 5 minutes, then bring to boil until soft and mix with the water in the blender until very smooth. Set aside.
Steak Marinade
Combine all remaining ingredients in the bowl and mix with a whisk.
Add in chile paste and whisk to combine all ingredients.
RELATED LINKS
Hanger Steak on SUNfiltered
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