Cook Along with Chef Deniz: Smoked Chili Marinated Hanger Steak Taco

Smoked Chili Marinated Hanger Steak Taco With Fresh Tortilla, Salsa Verde And Spicy Crema

Yields: 2 portions.

Ingredients:

• 1 6oz hanger steak, cleaned
• 1 small can chipotle en adobo
• 1 bunch cilantro
• 50ml fish sauce, optional
• 1 white onion, finely chopped
• 1 serrano chili
• 1 tomatillo
• 3 cloves of garlic
• 100ml sour cream
• 2 limes
• 1 cup warm water
• 1.5 cups masa harina
• Tortilla press

Instructions:

1. Trim the silver skin and sinew from hanger steak. Purée the can of chipotle in a blender, take out 2/3 and reserve. Add juice and zest of 1 lime, 1 clove of garlic, fish sauce if using and few cilantro stems. Marinade the meat in the mixture anywhere between 3-24 hours.
2. Mix masa harina and water in a bowl with a generous pinch of salt. Knead until it comes together, nice and pliable. Divide into walnut sized balls, or 30gr if you have a scale. Cover and keep at room temperature.
3. Heat a heavy grill grate on your stove top, or ideally a charcoal grill on high. Pull the meat out of the marinade and pat dry, season with kosher salt. Grill the steak on all sides, around 6 minutes, or until the desired doneness is achieved, rest 10 minutes. At the same time grill the tomatillo and serrano. In the meantime, wipe the grill clean and keep it hot.
4. Press the tortillas in the tortilla press in between plastic or parchment
   paper, transfer to hot grill and cook 1 minutes per side, stack and keep warm. Mix the rest of the chipotle with sour cream, and transfer in a bowl.
5. Chop cilantro coarsely and mix with onion. In a blender combine tomatillo, serrano, lime juice and zest, 2 cloves of garlic, blitz until smooth, correct seasoning. Slice the meat and serve with tortilla and salsa.

Prep Time: 45 Minutes, Marinade meat for 3-24 Hours

Cook time: 25 Minutes