Recipe by Rachael Ray
- 1 1/2–2 lbs. hanger steak or flank steak
- Kosher salt and coarsely ground black pepper
- 1 tbsp. olive or canola oil, plus more for drizzling
- 1-inch piece ginger, peeled and grated
- 3 cloves garlic, chopped
- 1/2 cup hoisin sauce
- 2 limes—1 juiced (about 2 tbsp.) and 1 halved
- 2 tbsp. honey or agave syrup
- 2 tbsp. tamari
- 2 tbsp. Worcestershire sauce
- 1 red finger or Holland chile, thinly sliced, with seeds
- 1 jalapeño, thinly sliced, with seeds
- Fresh cilantro or flat-leaf parsley leaves
- 4 ears corn, husked
- 3 tbsp. butter
- 3 tbsp. sriracha
- 1 tbsp. toasted sesame oil
- 2 scallions, finely chopped
- Toasted sesame seeds
1. Let the meat come to room temperature; season both sides with salt and pepper. Heat a grill or grill pan over medium-high.
2. In a small saucepan, heat 1 tbsp. oil, one turn of the pan, over medium. Add the ginger and garlic and cook, occasionally swirling the pan, until aromatic, about 2 minutes. Stir in 1/2 cup water, the hoisin, lime juice, honey, tamari and Worcestershire. Reduce the heat to low and let the sauce simmer until thickened slightly, about 5 minutes.
3. Grill the steak, turning occasionally, 10 to 12 minutes. Grill the halved lime, cut side down, until charred, about 2 minutes. Squeeze over the steak. Let the steak rest 10 minutes, then slice against the grain. Transfer to plates and pour the sauce over. Top with the sliced red and green chiles and cilantro.
4. Meanwhile, douse the corn in water, drizzle with oil, throw it on the grill and cook, turning occasionally, until charred in spots, 8 to 10 minutes. Season; transfer to plates.
5. In a small saucepan, melt the butter with the sriracha over medium. Stir in the sesame oil and remove from the heat. Brush the butter sauce liberally over the grilled corn and garnish with the scallions and sesame seeds.
6. Serve the sliced steak with corn alongside.