Chipotle Orange Hanger Steak Sandwich

Steps

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1. 1
   Trim the hanger steak by removing excess fat and any silver skin, which won't break down during cooking.
   ▶ ≈0:52
2. 2
   Make the marinade by combining blood orange juice, brown sugar, chipotle peppers, chopped green onions, and cilantro in a bowl, then blend with a hand blender until well mixed.
   ▶ ≈1:51
3. 3
   Place the hanger steak in the marinade, ensuring it's well coated. Refrigerate for 2 to 4 hours or overnight.
   ▶ ≈3:37
4. 4
   Make the lime crema by combining sour cream, lime zest, lime juice, and salt in a bowl. Mix well and refrigerate until ready to use.
   ▶ ≈3:58
5. 5
   Prepare the poblanos and onion by removing the poblano seeds and stems, then slice them into strips. Slice the onion thinly.
   ▶ ≈4:22
6. 6
   Sauté the poblanos and onion in hot oil for about 15 minutes until soft and tender, stirring occasionally to ensure even cooking.
   ▶ ≈5:11
7. 7
   Add a small amount of oil and minced garlic, sauté for 5-10 seconds until fragrant. Season with salt, black pepper, and a splash of soy sauce for umami, then remove from heat.
   ▶ ≈5:49
8. 8
   Remove the marinated hanger steak from the refrigerator about 30 minutes before grilling to bring it to room temperature.
   ▶ ≈6:51
9. 9
   Heat the grill to high. Place the hanger steak on the hot grill and cook hot and fast, turning frequently every few seconds for even cooking. Use a meat thermometer to check for medium-rare (around 127°F), then remove from heat.
   ▶ ≈6:34
10. 10
    Let the grilled hanger steak rest for a couple of minutes before slicing.
    ▶ ≈8:58
11. 11
    Spread lime crema on the toasted ciabatta, then stack the sliced hanger steak on top. Add a slice of cheese and let the residual heat melt it.
    ▶ ≈9:07
12. 12
    Top with the sautéed poblanos and onions, then add another layer of lime crema. Close the sandwich with the top bread and slice before serving.
    ▶ ≈10:29