Grilled Hangar Steak

Preparing the Hanger Steak:

• Trim the hanger steak if necessary and cut it into manageable-sized pieces.
• Season the steaks with kosher salt, 16 mesh black pepper, and garlic powder on all sides.
• Fire up the grill and preheat it to the desired temperature.
• Once the grill reaches the desired temperature, place the seasoned hanger steak on the grill.
• Cook the steaks hot and fast for a couple of minutes on each side. Adjust the cooking time based on the size of the steaks and desired doneness. For medium-rare, aim for an internal temperature of 130°F (54°C).
• Remove the steaks from the grill and let them rest for a few minutes.

Asparagus:

• While the steaks are resting, place the chopped asparagus on a perforated grill pan.
• Drizzle the asparagus with extra-virgin olive oil and season with salt and pepper.
• Place the grill pan with the asparagus over the flames and let them cook for a few minutes until they are tender and slightly charred, flipping them occasionally.

Jalapeno Hollandaise Sauce:

• In a saucepan, melt the butter over low heat.
• In a blender, add egg yolks, garlic cloves, lemon juice, black pepper, and torch-blasted jalapeno. Blend until combined.
• Slowly pour the hot melted butter into the blender while running it on low speed to create a hollandaise sauce. The hot butter will cook the egg yolks and create a smooth sauce. Adjust the seasonings to taste.

Plate up! 

• Slice the rested hanger steak
• Smother the grilled asparagus with the jalapeño hollandaise sauce.
• Dive in!