For the Marinade:

• 3 ounces red chiles seeded and chopped, preferably Malagueta
• 5-6 garlic cloves, roughly chopped
• 3 tablespoons mirin (Japanese rice wine)
• 2 tablespoons red wine vinegar
• 2 teaspoons kosher salt
• 1 heaping teaspoon Toasted Cumin Seed
  
•  1/2 teaspoon dried Turkish Oregano 
• 1/4 cup light olive or safflower oil

For the Steak:

• 4 x 7-ounce hanger steaks (also known as butcher’s steak or onglet) 
• 4 tablespoons Chili & Cumin Marinade, plus extra for brushing 
• olive oil, for brushing 
• kosher salt

For the Marinade:  Put all the marinade ingredients in a food processor and blend to a smooth, wet paste suitable for coating meats and fish. Use immediately or refrigerate up to one week in a clean, sealed jar.

For the Steak:  Put the steaks in a large bowl and toss with the marinade. Cover with plastic wrap and chill for at least 4 hours, or preferably overnight. 

Half an hour before you are ready to cook, take the steaks out of the refrigerator and let them come to room temperature.

Light the barbecue and let the flames die down before starting to cook. If cooking indoors, heat a griddle pan until very hot. 

Scrape the marinade off of the steaks and pat dry with paper towels. 

Brush them with a little oil, season lightly with salt and pepper, then barbecue or griddle for 3 to 4 minutes on each side, or until cooked to medium rare. They should feel a little springy when pressed. Remove from the heat and brush with a little marinade. Let rest for 5 to 10 minutes before serving.