Ingredients

• 3 cups red wine
• 1/4 cup liquid smoke, plus more for brushing
• 1/4 cup fig balsamic vinegar
• 1 hanger or flank steak (about 2 pounds)
• Salt and freshly ground black pepper
• 1/2 cup ketchup
• 3 tablespoons Worcestershire sauce
• 2 tablespoons agave syrup
• 1 teaspoon adobo sauce
• 1 chipotle chile in adobo, minced
• 1/4 cup equal parts chopped capers and cornichons
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh parsley
• 1 jalapeno, diced
• Extra-virgin olive oil
• Salt and freshly ground black pepper
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1/4 cup liquid smoke

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Instructions

1. Special equipment: wood chips, soaked in water
2. For the steak marinade: In a baking dish, whisk together the wine, liquid smoke and vinegar. Sprinkle the steak with salt and pepper and place in the marinade. Marinate for 15 minutes.
3. For the barbecue sauce: Combine the ketchup, Worcestershire sauce, agave, adobo sauce and chipotle chile in a saucepan and reduce until thick and spreadable.
4. For the Southwest chimichurri: Combine the capers, cornichons, cilantro, parsley and jalapeno in a food processor and pulse until the sauce is chunky. With the motor running, slowly pour in oil until the sauce is well combined and a little bit smooth; it should not be a pureed paste. Taste and season with salt and pepper.
5. For the smoked veggies and steak: Preheat a grill pan over medium-high heat. Remove the steak from the marinade and grill to desired temperature. Brush with a little liquid smoke for a grilled flavor and brush with the barbecue sauce. Reserve.
6. Grill the bell peppers on a grill pan.
7. Wrap the wood chips in a foil pouch. Place the bell peppers and wood chips in a stockpot with the liquid smoke and 1 tablespoon water and steam for a few minutes to infuse flavor.
8. Serve the steak topped with the Southwest chimichurri and with the grilled peppers and remaining barbecue sauce on the side.