Chipotle and brown sugar hanger steak sandwich with lime crema and sautéed poblanos and onions

Trim extra fat from the hanger steaks and remove any silver skin, which will not break down.

Squeeze one cup of blood orange juice.

Add brown sugar, chipotle peppers, cut-up green onion, cilantro and a little salt; blend with a hand blender.

Cover the steaks with the marinade, holding a little back; refrigerate two to four hours, or overnight.

Lime crema: zest about half a lime into sour cream, squeeze in the lime juice, add a little salt, mix and refrigerate.

Thinly slice the onion; top, split and seed the poblanos and slice them.

Get oil very hot in a pan, add the peppers and onions all at once and cook until soft, breaking up the onion and stirring only every couple of minutes, about 15 minutes.

Add a tiny splash of oil and a little garlic, cook until fragrant, then season with salt, pepper and a little soy sauce; take off the heat once the soy has cooked away.

Grill hot and fast, turning often, basting with the reserved marinade; leave thicker pieces on longer than thin ones.

Take the steaks out of the fridge about half an hour before grilling.

Pull each piece at about 127 internal ('100 and, I don't know, 27, eight, nine' at 6:41).

Rest the steaks a couple of minutes, then slice.

Build on charred ciabatta: lime crema, sliced hanger, a slice of cheese, more crema, then the sautéed poblanos and onions on top.