Mince the Shallot (1); set aside.
In a small bowl mix together Water (1 cup) and Chicken Stock (1 package). Set aside 1/2 cup for later use.
On a plate, place the Dark Brown Sugar (1/2 teaspoon), Salt (1/4 teaspoon), Ground Coriander (1/8 teaspoon), Ground Cumin (1/8 teaspoon) and ONLY half of the Ancho Seasoning Rub (1 tablespoon) and stir to combine well; hold.
Heat a small saucepot over medium-high heat and when hot, add the shallot. Cook the shallot until you see some charring, about 1 minute.
Add the PBR Beer (1/2 can) and ONLY 1/2 teaspoon of the Ancho Seasoning Rub (1 tablespoon) and cook until the alcohol dissipates, about 2 minutes.
Add ONLY 1/2 cup of the chicken stock and cook until reduced by half, about 10 to 12 minutes.
Pat dry the Hanger Steak (2 piece) with paper towels. Season with Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon). Roll the steaks in the ancho rub until well coated.
Heat Olive Oil (1 tablespoon) and Butter (1/2 cup) in a medium sauté pan over medium-high heat. When hot, add the steaks and brown them evenly 3 minutes on each side.
Turn them over and cook for an additional 1 to 2 minutes.
Transfer to a plate; let rest. Add or subtract 1 to 2 minutes for more or less doneness.
Slice steak into 1/2 inch slices against the grain. Place the steak over a serving dish. Pour the ancho pan sauce over the steaks and serve and enjoy!
Preheat the oven to broil.
Trim the ends from the Green Beans (12 ounce) and discard.
Place the green beans on a sheet pan, drizzle with Olive Oil (2 tablespoon), season with Salt (1/2 teaspoon) and Ground Black Pepper (1/2 teaspoon), toss and hold.
Remove the Fresh Cilantro (0.5 ounce) leaves from the stems and discard stems. Roughly chop the leaves and set aside.
Slice the Cherry Tomato (5 ounce) in half; set aside.
Cut the Shallot (1) into 1/4 inch thin slices; set aside.
Mince the Garlic (1 clove) and place in a large bowl.
Add the Dark Brown Sugar (1/2 tablespoon), Chipotle Peppers in Adobo Sauce (1/2 tablespoon), Gluten-Free Tamari Soy Sauce (2 teaspoon), and Water (1 tablespoon).
Juice the Lime (1) directly into the bowl and stir until all the ingredients are incorporated.
Place the green beans in the oven and broil for 3 to 5 minutes, or until they become nicely charred but are still crisp.
Add to the bowl with the vinaigrette and toss well. Add the cilantro, cherry tomatoes and shallots and toss again, making sure all the ingredients are coated with the vinaigrette.
Transfer the Green Bean Salad to a serving platter and enjoy!