Entree: United States – Texas – Hanger Steak with Chipotle Butter and Charred Corn Salsa

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Additional 10 min

Total 50 min

Ingredients

- 1.5 lb (680 g) hanger steak, trimmed
- 3 tbsp (45 ml) olive oil
- 1 tsp (5 ml) kosher salt
- 1/2 tsp (2.5 ml) black pepper
- 4 tbsp (56 g) unsalted butter, softened
- 1 chipotle pepper in adobo, minced, plus 1 tsp (5 ml) adobo sauce
- 1 clove garlic, minced
- 1 cup (160 g) fresh corn kernels (about 2 ears)
- 1 cup (150 g) diced tomatoes (seeded)
- 1/4 cup (60 ml) finely chopped red onion
- 2 tbsp (30 ml) chopped fresh cilantro
- 1 tbsp (15 ml) lime juice
- 1 tbsp (15 ml) olive oil (for salsa)

Instructions

1. Make chipotle butter by mixing softened butter, minced chipotle pepper, adobo sauce, and minced garlic; shape into a log on plastic wrap and chill until firm.
2. Season hanger steak with 1 tsp (5 ml) kosher salt and 1/2 tsp (2.5 ml) black pepper and brush with 3 tbsp (45 ml) olive oil.
3. Preheat grill to high and char corn kernels in a grill pan or cast-iron skillet until browned, about 4–6 minutes.
4. Combine charred corn, diced tomatoes, red onion, cilantro, 1 tbsp (15 ml) lime juice, and 1 tbsp (15 ml) olive oil to make salsa; season to taste.
5. Grill steak 3–4 minutes per side for medium-rare or to desired doneness; transfer to a board and rest 8–10 minutes.
6. Slice steak against the grain and top each portion with a slice of chipotle butter so it melts over the warm meat; spoon charred corn salsa alongside and serve.