Hanger Steak with Smoked Almond & Cocoa Bean Recado

This is a hearty and enticing recipe perfect for a spring day.

Ingredients

ALMOND RECADO:

3 ounces ancho chiles

1 chipotle chile (in adobe)

1 tablespoon adobo (from chipotle in adobo)

2 ounces raisin paste or ground raisins

2 cups water (warm)

8 ounces smoked or plain roasted almonds

1 ounce cocoa bean nibs or melted chocolate

4 ounces clarified butter (warm)

1 tablespoon salt

STEAK:

3 tablespoons butter

2 cloves garlic

1 tablespoon finely chopped parsley

1¼ - 1½ hanger steak

 

Directions

FOR SAUCE:

  1. Steam and seed the Ancho chiles.  Lightly toast in a dry skillet or medium hot oven.
  2. Remove the seeds from the Chipotle chile.
  3. In a bowl, combine the chiles, adobo, raisin paste and warm water and soak until the chiles are soft (approximately 30 minutes).
  4. Transfer the soak ingredients with the water to a blender and blend until smooth.
  5. Combine the almonds and cocoa nibs in a food processor.  Process the ingredients until finely ground.
  6. With the processor running, and the chile puree and then the melted butter and salt.  Process until smooth.  Adjust seasoning.  Refrigerate.

FOR STEAK:

  1. In a small sauce pan over low heat, combine butter and garlic.
  2. Bring mixture to a gentle boil, remove from heat; add parsley.
  3. Grill hanger steak to desired doneness.  
  4. Spoon parsley butter over steak and top with Almond Recado.
Hanger Steak with Smoked Almond & Cocoa Bean Recado

Nutritional Information

Almond Recado per serving:

Calories

162

Total Fat

4g

Saturated Fat  

4.5g

Monounsaturated Fat

6g

Polyunsaturated Fat

2g

Cholesterol

15mg

Sodium

680mg

Carbohydrates

8g

Dietary Fiber      

2g

Protein

4g

Steak per serving:

Calories

430

Total Fat

33g

Saturated Fat  

8g

Monounsaturated Fat

12g

Polyunsaturated Fat

2.5g

Cholesterol

91mg

Sodium

807mg

Carbohydrates

8g

Dietary Fiber      

2g

Protein

33g