Hanger Steak With Chimol

• porzioni: 4 servings

Ingredienti

Vegetable oil (for grill)

Juice of 4 limes

½ small red onion, thinly sliced

2 serrano chiles, thinly sliced, seeds removed if desired

1 garlic clove, finely grated

8 oz. any kind of radishes, trimmed (peeled if using watermelon radishes), cut into bite-size pieces

1 cup torn cilantro leaves with tender stems

Kosher salt, freshly ground pepper

¼ cup plus 1 Tbsp. extra-virgin olive oil

1 1¼-lb. hanger steak, cut crosswise into 2–3 pieces, center membrane removed

Worcestershire sauce and warmed tortillas (for serving)

Istruzioni

Prepare a grill for medium-high heat; oil grate with vegetable oil. Toss lime juice, red onion, chiles, garlic, radishes, and cilantro in a medium bowl. Season generously with salt and pepper. Stir in ¼ cup olive oil. Let chimol sit at room temperature while the steak cooks.

Season steak with salt and pepper, then rub all over with remaining 1 Tbsp. olive oil. Grill, turning occasionally, until deeply browned on the outside and cooked to desired doneness, 8–12 minutes for medium-rare. Transfer to a cutting board and generously drizzle with Worcestershire sauce. Let sit 5 minutes before thinly slicing.

Serve steak with chimol, tortillas, and more Worcestershire sauce.