Chef José Andrés
2 pounds hanger steak
Confited Piquillo Peppers (recipe below)
Preheat the grill. Take the steaks out of the refrigeration and let them come to room temperature. Salt the steaks generously with coarse sea salt. Grill them for 4 to 5 minutes on each side, until they reach your desired doneness. Let them rest for 5 to 10 minutes before serving, making sure to slice on the bias. Sprinkle a little more coarse sea salt on the steaks, and serve alongside confited piquillo peppers.
25 Piquillo peppers (Spanish wood-roasted sweet peppers), or one 13-ounce can
1 teaspoon sugar
2 garlic cloves
Salt to taste
1 cup Spanish extra virgin olive oil
2 Hanger steaks,
Heat the oven to 250 degrees. Place 5 of the peppers in a small bowl, along with the sugar and 2 tablespoons of water. Use a hand blender to puree them well. Arrange half of the remaining peppers in one layer in an 8-inch terra cotta or ceramic casserole (this works best when the peppers don’t overlap). Spoon half of the pepper puree on top, and smooth it out with the back of the spoon. Split open the garlic cloves by placing them on a chopping board and pressing down hard with the base of your hand or with the flat side of a knife. Scatter the garlic over the purée, and sprinkle with salt to taste. Make another layer of peppers, and cover with the remainder of the puree. Salt again. Cover the peppers with the oil. Bake in the oven for 1½ hours, until they are completely tender. Remove, allow to cool to room temperature, and serve.
Note: To cook this dish successfully, you need to more oil than you’ll eat. Keep the leftover oil for dressings or for sautéing another dish later.