Recipe courtesy of Executive Chef Anthony Cole of the Chatham Bars Inn.
- 2 ½ pounds hanger steak, cut into 1-inch strips across the grain of the meat
- BBQ Beef Rub
- Sop Pop BBQ Sauce
- Street Corn
- Spread the rub on the meat the night before cooking. Store on wire rack on a baking tray. Cover with plastic wrap.
- Heat a clean grill until you can only hold your hand over it comfortably for two seconds. Lightly drizzle and coat meat with vegetable oil. Place on grill and cook on each side for about one minute or until caramelized, but not burned. Move meat to a cooler part of the grill. With a brush, start coating each side with BBQ sauce. Let the sauce caramelize on each side, but do not burn. Repeat the lacquer as many times as you like. Be careful not to overcook the meat. Rare is 110° or medium rare is 120°. Medium rare is recommended.