Garlicky Herb Rubbed Hanger Steaks Recipes

GARLICKY HERB-RUBBED HANGER STEAKS

Steps:

• In a mini food processor or spice grinder, combine the dried thyme with the dried rosemary, marjoram and oregano and blend the herbs until a powder forms.
• On a work surface, rub the minced garlic cloves all over the hanger steaks and sprinkle them with the sweet paprika.
• Dust the steaks with the powdered herbs, cover with plastic wrap and refrigerate for at least 4 hours or overnight.
• Let the steaks stand at room temperature for 1 hour before proceeding.
• Light a grill.
• Drizzle the steaks all over with olive oil and season them generously with salt and pepper.
• Grill the steaks over a medium-high fire until they are charred on the outside and medium-rare on the inside, about 12 minutes per side.
• Transfer the steaks to a carving board to rest for 15 minutes.
• Working from both sides and using a sharp knife, slice the steaks against the grain until you reach the strip of gristle in the center- Discard the gristle.
• Arrange the slices on a platter and serve.

GABE'S COFFEE-CRUSTED HANGER STEAK WITH APPLE, FENNEL, AND HERB SALAD

Steps:

• Cook and stir fennel seeds, cumin seeds, and coriander seeds in a skillet over medium-high heat until toasted and fragrant, 1 to 2 minutes. Transfer to a spice grinder or food processor; add coffee, ancho chile pepper, brown sugar, kosher salt, paprika, black pepper, and red pepper flakes. Grind until spice rub is a medium-coarse texture.
• Break steak down into 4-ounce pieces. Lightly score steak 1/2-inch x 1/2-inch and season with salt. Rub steak with spice rub. Heat a cast iron skillet over medium high. Pack spice rub onto all sides of the steak and place in the hot cast iron skillet; drizzle about 1 teaspoon olive oil over steak.
• Cook steak in the cast iron skillet until well browned, about 4 minutes. Flip and scatter shallots, smashed garlic, thyme, and butter around steak. Cook steak until desired doneness is reached, 4 to 5 minutes more. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C). Let steak rest for 5 minutes; cut into thin slices.
• Whisk juice of 1 lemon, lemon zest, olive oil, honey, salt, and pepper together in a small bowl until dressing is evenly mixed.
• Thinly shave fennel and toss with juice from 1/2 lemon (to preserve color) in a bowl. Add apple, mint, parsley, and cilantro. Drizzle dressing over salad and toss gently; season with salt and pepper. Arrange steak slices on top of salad and scatter roasted shallots, pomegranate seeds, and hazelnuts on top.

GARLICKY HERB-RUBBED HANGER STEAKS RECIPE - (4.5/5)

Steps:

• In a mini food processor or spice grinder, combine the dried thyme with the dried rosemary, marjoram and oregano and blend the herbs until a powder forms. On a work surface, rub the minced garlic cloves all over the hanger steaks and sprinkle them with the sweet paprika. Dust the steaks with the powdered herbs, cover with plastic wrap and refrigerate for at least 4 hours or overnight. Let the steaks stand at room temperature for 1 hour before proceeding. Light a grill. Drizzle the steaks all over with olive oil and season them generously with salt and pepper. Grill the steaks over a medium-high fire until they are charred on the outside and medium-rare on the inside, about 12 minutes per side. Transfer the steaks to a carving board to rest for 15 minutes. Working from both sides and using a sharp knife, slice the steaks against the grain until you reach the strip of gristle in the center. Discard the gristle. Arrange the slices on a platter and serve.

DRY RUBBED HANGER STEAK WITH SMOKY AIOLI AND CHARRED PEPPERS

Steps:

• For the steak: Place the steaks on a parchment-lined sheet pan. In a small bowl, mix the mustard powder, paprika, salt, chili powder and pepper. Sprinkle the mixture all over the steaks. Let sit at room temperature for 2 hours.
• Make the charred peppers: Heat a large braiser or cast-iron skillet over medium-high heat until searing hot. Meanwhile, in a large bowl, toss the baby bell sweet and shishito peppers with the olive oil, habaneros, chili powder, paprika, salt and pepper. Add the pepper mixture to the braiser and lower the heat to medium. Cook, stirring occasionally, until charred in spots and tender but still with some bite, 10 to 12 minutes.
• Make the vinaigrette: While the peppers are cooking, in a large bowl, whisk together the olive oil, honey, pickled peppers, vinegar, red pepper flakes, garlic, lemon juice, salt and pepper to taste. Once the charred pepper mixture is cooked, add them to the vinaigrette along with the quartered pickled peppers. Toss to coat well and set aside.
• Make the aioli: In a small bowl, mix the mayonnaise, pepper brine, cherry peppers, paprika, garlic and salt to taste. Place in the refrigerator until ready to serve.
• Cook the steaks: Preheat a grill pan or grill over medium-high heat. Cook the steaks on the grill pan or grill, flipping only once, for 4 to 5 minutes per side for medium-rare or until an instant-read thermometer registers between 120 to 125 degrees F. Allow the meat to rest for 5 to 10 minutes.
• Slice the meat against the grain to ensure tenderness. Sprinkle with the basil, chives and thyme. Serve with the charred peppers and smoky oli.