This might just be one of the best steak sandwiches I've ever made. Sweet, smoky, a little spicy. Then we pile it onto a toasted roll with sauteed pablanos. And if it doesn't get a little messy, I've done something wrong. The recipe for the hanger steak for this comes from Sam, the cooking guy in the Holy Grill, my grilling cookbook. I love this book. It's a great book. And by the way, is it Father's Day coming up? Wait. And by the way, is it Mother's and Father's Day coming up? Get them each a copy. They don't want to have to share. By the way, there's a link to this down below. Of course. Page 140 141. Chipotle and brown sugar hanger.

Hangar is a fantastic cut. I'm going to show you in a second, but it's also right here on this page. Some of my favorite cuts. And here's hanger. Here's hanger right here. It hangs from the diaphragm in the cowl. There's only one. It has a sort of a loose grain to it. It's super tender. It's fabulous. Well, do you want to see it live? Cuz I've got some. So, that's two cows worth of hanger steak. They only each have one. Uh, and because they're kind of rareish, the butchers presumably used to keep it for themselves, selfish butchers, and they would call it the butcher secret. All we want to do is just clean up any extra fat. You know, I like fat. It's all good. But little bits

like maybe like this. We can just get rid of this a little bit here. And the best way to cook these guys is hot and fast. And that's what we're going to do. So, we'll clean them up. I'm not going to dig this out. I'm going to be fine with it. Fat is one thing. Silver skin is another. Silver skin won't break down. It won't melt. So, that you want to take off when you see it. Fat though, like this, it's going to be okay. All right. Let's make our marinade. We start with oranges. Do you know what kind of oranges these are? Navel. No. Ready? You're going to like this. Cara blood. No blood oranges. I got them because I love the way they look. I need one cup of this. I hope I can do it. Hope I have

enough oranges to do this. Oh boy. Look how gorgeous that is. Huh? That's some pretty orange juice. You know, I could have started with orange juice, but I wanted it to be better and more fun. So, it's more fun, isn't it? We're all having a ball watching me squeeze these oranges. I'm not quite gonna have enough. It's okay. We're gonna be all right. Ladies and gentlemen, have you seen Sam's new video? Yeah. How is it? He spent an hour squeezing oranges. Really? Huh? Come on. You Oh my gosh. Yeah. One more. Okay. Good. And cold oranges a day. Let me clean this up and carry on. Next in brown sugar. Did I say recipe below? Cuz recipe below. Now some chipotle peppers.

Let's put in this. Perfect. I need some green onion. I'm going to use the little hand blender. So, I'm just going to cut these small enough that the blender doesn't struggle. My beloved green onions. Some cilantro. And a little salt. Now, let's blend. Great stuff, man. Oh, the Chipotle and the orange are a magical combination. I'm not going to lie. All right, hanger steak time. We go like this. Put our hangers in. We put this in. I'm just going to hold a little back. I might want it for something. I'm not sure yet, but I might. And then make sure the steaks get covered nicely. I'm telling you, the spicy of the chipotle with the sweet of the orange and the brown sugar is really great. Okay, bang these in the

fridge. They could go two hours, four hours, overnight would be okay. Let's make some lime crema quickly. And our publanos and onions bowl sour cream. Lime zest first. Tons of flavor there. Tons of flavor. You want that about half. Now we can cut this. And this one I'll use my squeezer for because it'll fit. Tremendous. Little hit of salt. Mix. I know if I mix too fast, I'll spill it everywhere. Refrigerate till you need it. It's pepper and onion time. Pablanos and an onion. Could be green peppers, but why? Why green peppers?

There's so much more flavor in this. Let's cut these guys up. Okay, this guy's already starting to grow. What is that? The root thing. Who cares? We cut like that. And we slice just thin. That's all. Nothing fancy. And the publano heads off. Off with their heads. And then you can just split down here. Open them up. Get rid of the seeds. Knock out this business. And we can cut these guys. If you don't want that little rib, then just take it off. It's really no big deal. But these guys we're just going to cut. And if there's a few random seeds, no big. All right. When you're done, let's get a pan and

start cooking. Pan's on the heat. Oils in the pan. Let it get super hot. Let it get hot. And in this stuff goes all at once. And I'm pretty sure you know what to do. You're cooking these. And all you want is for them to get soft and great, which is going to mean you not mushing around too much. Break up the onion clumps for now, but then you can just leave it for a couple minutes and then come back and stir. You're going to be in the pan probably 15 minutes. Take your time. No rush here. Look at this tenderness. Beauty. Everything's where I want them. Now, we add a couple things. Tiny splash of oil. Little hit of garlic. Let that get fragrant. 5 seconds. 10 seconds. Mush it around. And when you really start smelling it, which

is now mix it in. We haven't seasoned this yet. We're going to use two things. Little hit of salt and pepper. And then the one magical ingredient to bring it all together. A little soy. Yep. For that little umami boost. And when that's all mixed and the soy is gone, take it off the heat. Let's hit the grill with the hangers. We're almost there. And we're on. Oh, we got a little sun peeking through. It's going to be great. So, our goal is hot and fast. So that means I'm going to turn it a bunch. Look, it's been on seconds. We're already getting marks.

I'll pull this aboutund I don't know 20 7, eight, nine, somewhere around there. You don't want to cook it from ice cold, though. So, however long you have let it marinate, yank it about a half an hour before you throw it on the grill. That's your job. You can smell the brown sugar, the chipotle all coming up on you. Yum. Actually, this is making me nuts. There you go. That's better. You can't turn it too much. You really can't see. And it was good that I separated these two pieces because this guy's thin and this guy's chunky. They're not going to cook at the same time. Now I can leave this guy on longer when this guy's ready to bolt. Look, I'll switch to my long tongs. That's the ticket. Cooking hot

and fast. This is live fire cooking. You don't need to go away from this. We're not going inside, checking emails, watching an episode of anything. You're staying right here. You're living right here. Little bit of the marinade that I kept back. Oh, it's so hot. Great stuff. Let's check these. This little guy 99. This guy 89. So, I know that's going to be the same. So, just keep going. Let's say you pull it out of the fridge and it's 50°. you're getting up to and say for rough numbers 130. The first half on its way is going to take a lot longer than the second half. That's what you need to know. This little piece we're there. This guy's 127 28 off it comes. These two clowns are not far

behind. Check this big boy 112. This guy 124 there, but it tapers, right? So, I'm going to use this little block to get the thinner part off the deck and let this fat part continue cooking. Oh, what happened? Oh my god. I didn't I thought it was a bug. I thought you were screaming because of a bug. All right, everybody's there. Off we come. We're going to let them rest a couple minutes, then we build. Talk about pretty. Here's what we're using. It's chabatada and it's charred up, which is perfect. And here's a piece of our hanger. Looking perfect as well. Let's just see how we've done.

Oh boy. You want a bite of that? Yes. There. Oh god. I was trying to not give you the sharp part. Oh my god. I pulled this at 127. So for me, this is perfect. I mean, if you want, you know, done more than just leave it on. But use a thermometer because guessing is for uh guessing is for people at the fair, right? What is that saying? Um guess guessing is for babies. No, I think it's something it's different. It's like close is only for horseshoes and oh something. Uh hang uh yeah close only matters in horse hand hang hand g grenades and horseshoes, right? Okay, so let's get rid of this piece. Let's get our gorgeous hanger steak. Give that a wipe

and we can build. Frankly, I like to give that a wipe with my tongue, but that wouldn't look very good on camera. Chabatada, remember this? Yes, of course you do. That's the lime crema. And we give it some of this business. And then we unabashedly stack this kit up because that's what you're supposed to do, right? I mean, please, why would we not? Why play games? Two things left. First, a slice of cheese. Listen. Provolone monster jack. Anything you want. And then we melt. And then a little bit more of this. I went through some holes because, you know, sauce is so vitally important.

There you go. Nothing too drippy or crazy. Just present. What you got there, ladies and gentlemen, is a chipotle and brown sugar hanger steak sandwich. Wow. with lime crema. I forgot the peppers and the onions. I was wondering. Stupid me. Now they're going on top. How all that work? All that work for nothing. Now it's for something. That's a Chipotle brown sugar hanger steak sandwich with lime crema and publanos and onions. Sauteed pablanos and onions, Well, I say we cut it and then have at it. Look at that. Jeez Louise. Look at that. Oh my god. All right. I'm just having it. Can't wait anymore.

Why would I even want to? I have to eat this over a plate because the lime crema cool little hint of lime. And yes, the pablanos and the onions are great, but it's really about that chipotle pablano hanger, which is fabulous. If you haven't tried hanger, go looking for it. You're going to find it's not nearly as expensive as some of the other steaks that are out there. And it is so tender. You saw how wide the strands of it were. You could be having this. It's no big deal. It's a little marinating, little grilling. It's the

time of year to start this, isn't it? I think it is. I don't know. It is here in San Diego. So, who cares what the weather is? Just do it. And subscribe, please. Tonight it's not a