Grilled or Sous Vide Hanger Steak

Ingredients:

• 2 TBLS Achiote Paste
• 1 Cup Fresh Squeezed Orange Juice
• 1 Clove Minced Garlic
• 1 Small Minced Shallot
• 1/4 Cup Chopped Cilantro
• 1 Arbol Chili

Directions:

1. In a mixing bowl, combine 2 tablespoons of achiote paste, 1 cup of fresh-squeezed orange juice, 1 minced clove of garlic, 1 small minced shallot, 1/4 cup of chopped cilantro, and 1 arbol chili (crushed or chopped). Mix until well incorporated.

2. Place the steak in a resealable bag or shallow dish. Pour the marinade over the steak, ensuring it is fully coated. Seal the bag or cover the dish and refrigerate for at least 2 hours or overnight for maximum flavor.

3. Grill Method: Preheat your grill or skillet to medium-high heat. Remove the steak from the marinade, allowing any excess to drip off, and grill for 4-5 minutes per side for medium-rare.

4. Sous Vide Option: Preheat your sous vide to 120°F. Vacuum-seal the marinated steak and cook for 4 hours. Once done, pat the steak dry and sear on a hot grill or skillet for 1-2 minutes per side to create a crust.

5. Let the steak rest for 5 minutes after cooking. This ensures the juices redistribute for a tender result.

6. Slice the steak thinly against the grain. Serve it on its own or over a bed of greens for a fresh and vibrant meal. Drizzle with olive oil or lemon juice if desired.