Charred and juicy, grilled steak is one of summer’s best pleasures. Using beefy-flavored hanger steak, we grilled, then coated them in a maple and ancho chili glaze to serve alongside grilled asparagus, onions, and a seared corn cake topped with maple glazed peppers.
1 cup polenta or Coarse Cornmeal (We recommend 8 row flint corn)
2 tablespoons grapeseed oil
3 tablespoon Woodford Reserve Bourbon Smoked Chef’s Spice Blend, or other steak rub
4 small Spring Onions
12 Asparagus spears
1 Red Pepper, cut into 8ths
1 Yellow Pepper, cut into 8ths
½ cup pure maple syrup
1 teaspoon ancho chili powder
1 tablespoon butter
One hour before you grill, mix the steak rub with 1 tablespoon olive oil to make a paste. Dry the steak with paper towels and rub all over with the paste then let sit at room temperature for one hour.
Prepare the corn cakes:
In a large saucepan bring 3 cups of water and the salt to a boil. Whisk in the corn meal in a slow steady stream and continue whisking to prevent any lumps from forming. Reduce the heat and simmer for 30-40 minutes or until the corn is thick, rich, and creamy; set aside to cool.
Make the ancho maple glaze:
In a small saucepan add the maple syrup, ancho chili powder, and butter. Bring to simmer and whisk. Simmer for 5 minutes, remove from the heat and set aside.
When cool enough to handle, shape the patties into 4” round patties. Add a thin layer of oil to a large sauté pan. Sear the patties until nicely browned on one side, about 5 to 10 minutes. Flip and sear the other side, for 5-8 minutes making sure they are cooked through. Place on a baking sheet and keep warm in the oven at 180 degrees.
Preheat a barbecue grill set to high. Brush the onions, asparagus, and peppers with olive oil and sprinkle with salt. Grill the vegetables until soft and well-marked. Remove from the grill and keep warm. Place the warm peppers in a bowl and cover with plastic wrap. This will steam off the skins, so after 10 minutes remove the skins from the pepper slices and discard, keep the peppers in the bowl. Add 1 tablespoon of the ancho maple glaze and toss; set aside and keep warm
Wipe the excess paste from the steak and grill 4-5 minutes per side over high heat for medium rare or continuing to cook them to which temperature you desire. Remove from the grill and cover; set aside 15 minutes to rest. Thinly slice against the grain and brush with the glaze. Serve with the warm vegetables and a corn cake topped with the glazed peppers. Makes 6 servings.