• 1 tablespoon kosher salt
  • 1 teaspoon sugar
  • 1 teaspoon coriander seeds, crushed
  • 1 teaspoon ancho chile powder
  • 4 pounds hanger steak, trimmed of fat and connective tissue
  • 1/2 cup Extra Virgin Olive Oil
  • 1 cup pickled chilies, sliced
  • 1/2 cup pickled onions
  • 1 cup fresh flat-leaf parsley leaves
  • Lola Steak Sauce


Serves: 6


Combine the salt, sugar, coriander, and chile powder in a small bowl and coat the steaks with the mixture. Refrigerate overnight for up to 2 days.

Remove the steaks from the refrigerator 30 minutes before you want to cook them.

Build a hot fire in your grill. Brush the steaks with half the olive oil and grill them for 3 minutes per side for medium rare. Remove from the grill and let rest, uncovered, for 10 minutes.

While the steaks are resting in a medium bowl toss the pickled chilies, onions, parsley, and remaining olive oil together.

Slice the steaks against the grain, divide among six plates, and top with the salad and a drizzle of steak sauce.