The latest Mayhem merch
GRILLING WITH RICH FRONING & MASTERCHEF SHAUN O’NEALE // FitBoss Ep. 1 - Hangar Steak
All things Mayhem Nation
⚡️ Become a Mayhem Athlete ⚡️
Buy the best gear on the planet from Rogue: https://www.roguefitness.com/athletes...
Put a nutrition coach in your pocket and live better with RP Strength. Use the code FRONING here: https://rp.app/code/FRONING
Skip Meal Prep and always eat clean with Trifecta: http://trifectanutrition.com/richfroning
Eat clean meat from my bison farm: https://froningfarms.com/pages/win
Supplement your lifestyle with nutritional products from Advocare: https://referral.advocare.com/x/h8YCzq
Help us change the World by donating to Mayhem Mission: https://www.mayhemmission.org/
Check out the latest apparel from Mayhem Nation: https://lnk.rise-ai.com/mmAlU4m7guexD0p
Get consistent, powerful relief with my CBD partners at Victis: https://info.victishealth.com/froning...
Discover your body’s potential for a longer, healthier life with InsideTracker. Use code ‘FRONING’ for 25% OFF & FREE Inner Age 2.0: https://info.insidetracker.com/froning
Optimize your training and recovery with WHOOP: Use code: ‘MAYHEM’ for 15% off: https://bit.ly/2ZTlXWM
Use the Team Invite Code: COMM-C1F2CC to join the "Mayhem Athletes" Community on WHOOP and be included in giveaways and exclusive offers.
Honey Chipotle Hangar Steak w/ Chimichurri
Honey Chipotle Hanger Steak
2 pounds hanger steak
2 tablespoons chipotle chiles in adobo sauce
2 tablespoons honey
1 teaspoon apple cider vinegar
Juice of 1 lemon
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
1 cup roughly chopped fresh flat-leaf parsley
¼ cup roughly chopped fresh cilantro
1/4 cup roughly chopped fresh oregano
4 cloves garlic, smashed and minced
½ jalapeño chile, minced
½ cup red wine vinegar
1 tablespoon honey
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
To marinate the steak: Place steaks in a large zip-top bag. In a mini food processor, combine the chipotle, honey, vinegar, lemon juice, salt, and pepper and pulse to mince the chipotles and combine the ingredients. Pour the marinade over the steaks and place in the refrigerator to marinate for at least 1 hour and up to overnight.
To make the chimichurri: In the bowl of a mini food processor, combine the parsley, cilantro, garlic, jalapeño, and ¼ cup of the vinegar and pulse for about 1 minute to chop and combine, stopping to scrape the sides of the machine as needed. Remove to a bowl and stir in the remaining ¼ cup vinegar, the honey, and oil and season with salt and pepper.
To cook the steak: Remove the steaks from the marinade. Using paper towels, wipe away as much of the marinade and place on a wire rack set over a baking sheet. Allow the steaks to come to room temperature, 15 to 20 minutes. Place a large cast-iron skillet over high heat and heat until almost smoking. Add 1 tablespoon of the oil and swirl it around the pan. Season one of the steaks with salt and pepper on both sides. Add the steak to the pan and cook for about 2 minutes on all four sides for medium rare. Remove the steak to a clean wire rack placed over a baking sheet. Wipe the pan out, add the remaining 1 tablespoon oil, and cook the second steak the same way you did the first. Let the steaks rest for 7 minutes, then cut into ½-inch-thick (or thinner if you prefer) slices against the grain.
To make the charred scallions: While the steaks are resting, add the oil to the skillet you cooked the steak in and heat to smoking. Add the scallions and cook until lightly charred, about 5 minutes, flipping them halfway through cooking.