Guajillo-Garlic Hanger Steak with Cast Iron Potatoes, grilled cebollitas and chile güero INGREDIENTS *Makes 2–3 servings STEAK + 1.5 lb hanger steak + Kosher salt + Coarse black pepper GUAJILLO-GARLIC SAUCE + 6 TBSP unsalted butter + 2 guajillo chiles + 1 árbol chile + 3 cloves garlic + 1/2 tsp coarse black pepper + Juice of 1/4 lime + 2-3 TBSP chile soaking liquid + Kosher salt to taste + Neutral oil POTATOES + 1.5 lb baby gold potatoes + Neutral oil + 2 TBSP unsalted butter + 3 cloves garlic, minced + Kosher salt DIRECTIONS + STEP 1: SAUCE Toast the guajillo and árbol chiles until fragrant, then remove the stems and seeds. Soak in hot water for 10 mins to soften. Add a few tablespoons of neutral oil to a small pan and cook the garlic on low for about 10 mins until soft and golden. + STEP 2: BLEND Add the softened chiles, butter, garlic and oil mixture, pepper, lime juice, 1 TBSP chile soaking liquid to a blender. Blend until completely smooth. Add more soaking liquid if needed to help blend. Add salt to taste. + STEP 3: BOIL Add the potatoes to heavily salted water and boil until fork tender. Drain well and allow them to steam dry. + STEP 4: CRISP Preheat a cast iron skillet on the grill over high heat. Add the potatoes with neutral oil and cook until crispy. Add butter and garlic during the last 30 seconds and toss to coat. + STEP 5: COOK Immediately before grilling, pat steak dry to remove all moisture from its surface, then season generously with kosher salt and coarse black pepper. Sear over high heat until charred, then transfer to indirect medium heat until the internal temperature reaches 120–125°F for medium rare. + STEP 6: SLICE Rest the steak for 10 minutes then slice against the grain. Spoon the guajillo-garlic sauce over the steak. Finish with flaked sea salt. - @ryanmichaelcarter