This recipe works with any steak. Featured is a flat iron. If you have at least 8 hours for the dry brine, it is highly recommended.

Ingredients

• 1 flat iron steak, about 1.5 lbs

• 1 Tbsp kosher salt

• 1 Tbsp chile powder

  Note: this is powder made from dried chiles, not chili powder, which is similar but with added flavors

  Hatch Sauce

• 1 lb. Fresh Hatch Green Chiles

• 1 onion

• 1 large or 2 smaller garlic bulbs

• Neutral cooking oil

• Stock of choice or water (the amount depends on the consistency you want)

• 1 tsp toasted ground cumin

• Lime juice, fresh is best, with zest

• Cilantro

• Salt & pepper to taste

Directions

1. Dry brine the steak if time permits:

   Pat the steak down dry, then season with salt on the outside. Place it on a baking sheet on top of a cooling rack and let it sit in your fridge, uncovered, for at least 8 hours but no more than 24 hours.

   If you have 8-24 hours to dry brine the steak, it is highly recommended for a better sear and juicier steak. If you have less time than that, an attempt to skip a few hours may lead to a dry steak. If that's the case, simply pat the steak dry, salt, and rub with chile powder 15 minutes before grilling.

2. Preheat the grill to medium high heat, and let allow steak come to room temperature.

3. Peel the onion and garlic bulbs, keeping them in tact. Slice the top of them to allow for an opening for oil, and make a cut underneath so they can sit up right on the grill. Add some oil to the top of those and season with salt

4. Add the onion and garlic to the grill while also grilling the Hatch chiles. The chiles will be done when they puff up and look charred. When removing the chiles from the grill, place in a bowl and keep covered with clingwrap. This allows the peppers to steam and will make the skin easier to peel. The onion and garlic will take longer.

5. Once the chiles are cool enough to touch, remove the seeds and stems and peel the skins. Rinse with cold water to remove any loose seeds, but it's not a big deal if some get left behind.

6. In a large bowl (if you have an immersion blender) or processor, add the chiles. Chop the onion into smaller pieces, and add those. Squeeze the garlic into the bowl. Add the cumin, a handful of cilantro, (this is a great time to use the stems!) lime juice, and lime zest.

7. Process the mixture, adding water or stock to the mix as necessary. Taste and adjust for salt and pepper.

8. Grill the steak. For a medium rare, about 4-5 minutes on each side will do the trick, or until it reaches 130° or a few degrees earlier.

9. The hardest part: let the steak rest at least 10 minutes before slicing against the grain. Spoon the sauce over the top or serve on the side. Garnish with additional cilantro and serve with lime wedges.

   A great side item with this is my Elote Brulee.