Hanger Steak with Smoked Almond & Cocoa Bean Recado

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

Ingredients

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.

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