How To Cook Hanger Steak With Ancho Chilli, Mexican Style

1. Bring your steak up to room temperature and pat dry. Brush all over with the Ancho in Adobo, cover and leave to marinate for up to 2 hours.
2. Season the steak with sea salt flakes just prior to cooking.
3. Preheat a large griddle or heavy-based frying pan large enough to hold the meat until it sizzles when you add a drop of oil. Sear the steak in the dripping on all sides over high heat creating a rich, dark crust then reduce to medium heat and continue to cook for 3 to 4 minutes.
4. For a medium rare steak, press the steak with your thumb it should have a slight spring to touch (and a core temperature of 52°C before resting).
5. Leave to rest in a warm place for half the cooking time before carving into thin slices at a diagonal across the grain and dressing with chopped coriander and a squeeze of lime juice.

to serve:

• Warm Tortillas, smashed avocado, sour cream and tomato salad.