Chili and cocoa marinades are an integral part of Mexican cooking. Mole sauces are the best known example of this combination of ingredients. Here is a simplified version that is sublime with hangar. If hangar is not available then use flank.

Marinade:

1 tablespoon ancho chili powder or regular chili powder

1 tablespoon unsweetened cocoa powder

1 tablespoon lime juice

1 teaspoon gated lime rind

1 teaspoon honey

1 teaspoon chopped garlic

¼ cup chopped coriander

2 tablespoons balsamic vinegar

¼ cup olive oil

500 grams (1 pound) hangar steak

½ cup beef or chicken stock

Salt to taste

1 tablespoon vegetable oil

Place ancho chili powder, cocoa powder, lime juice and rind, honey, garlic, coriander, vinegar and 3 tablespoons olive oil in a food processor or mini chop and process until smooth.

Place steak in a dish and pour marinade over steak. Let sit for 2 hours at room temperature or overnight in the refrigerator.

Preheat oven to 450 F.

Remove steak from marinade and add marinade to a pot along with stock. Bring marinade to boil, season with salt and boil until thickened a little. Reserve.

Season steak with salt. Heat an oven proof grill pan or non-stick pan over high heat and add 1 tablespoon oil. Sear steak on both sides then place in the oven and bake for 5 minutes or until medium rare.

Place steak on a carving board and let sit for 2 minutes. Carve against the grain into thin slices. Drizzle with a little reserved sauce. Serves 2.