Hanger Steak With A Smoky Paprika Rub Recipes

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DRY RUBBED HANGER STEAK WITH SMOKY AIOLI AND CHARRED PEPPERS



Dry Rubbed Hanger Steak with Smoky Aioli and Charred Peppers image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 2h40m

Yield 4 servings

Number Of Ingredients 29

Four 4- to 6-ounce hanger steaks, trimmed of fat and silver skin
2 1/2 teaspoons ground mustard powder
2 1/2 teaspoons smoked or sweet paprika
2 teaspoons kosher salt
1 1/2 teaspoons chili powder
1/2 teaspoon freshly ground black pepper
1 pound baby bell sweet peppers
4 ounces shishito peppers
2 tablespoons olive oil
2 teaspoons diced habanero chiles, seeds removed
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
1/4 cup olive oil
2 tablespoons honey
1 tablespoon minced pickled cherry peppers plus 4 pickled cherry peppers, drained and quartered
1 tablespoon chardonnay vinegar
Pinch crushed red pepper flakes
2 cloves garlic, grated
1 lemon, juiced
Kosher salt and freshly ground black pepper
1/4 cup mayonnaise
1 teaspoon brine from pickled cherry peppers plus 1 tablespoon minced pickled cherry peppers
1/4 teaspoon smoked or sweet paprika
1 clove garlic, grated
Kosher salt
2 tablespoons chopped fresh basil
2 tablespoons minced fresh chives
1 tablespoon fresh thyme

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.

HANGER STEAK WITH GRILLED SALSA



Hanger Steak with Grilled Salsa image

Provided by Geoffrey Zakarian

Time 3h5m

Yield 4 servings

Number Of Ingredients 16

2 teaspoons ground mustard
2 teaspoons smoked paprika
1 teaspoon chili powder
Kosher salt and freshly ground black pepper
Two 8- to 10-ounce hanger steaks
4 ears corn on the cob, shucked
2 jalapenos, cut in half lengthwise
1 red onion, sliced into rounds but left intact
Olive oil, for drizzling
3 tomatoes, diced
1 clove garlic, minced
2/3 cup torn cilantro leaves
1 tablespoon white wine vinegar
Juice of 1 lime
Hot sauce, to taste
Canola oil, for drizzling

Steps:

  • Combine the mustard, paprika, chili powder, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Place steaks on a sheet tray and sprinkle all over with the spice mixture. Let sit at room temperature for 2 hours.
  • Preheat a grill to medium-high heat and place a cast-iron pan on one side of the grill.
  • Drizzle the corn, jalapenos and onion with olive oil and sprinkle with salt and pepper. Place on grill and grill, flipping frequently, until slightly caramelized and tender, about 12 to 15 minutes total. Let cool slightly, then roughly chop the onion and jalapeno and place in a large bowl. Cut the corn from the cob into the bowl. Add the tomatoes, garlic, cilantro, vinegar, lime juice and a drizzle of olive oil and toss well. Season to taste with salt, pepper and hot sauce. Let sit while the steaks grill.
  • Drizzle the preheated cast-iron pan with canola oil. Cook the steaks, flipping only once, for about 12 minutes total for medium-rare or until an instant read thermometer registers 120 degrees F. Allow the meat to rest for 5 to 10 minutes before slicing. Slice the meat against the grain to ensure tenderness, and garnish with the salsa.

GRILLED HANGER STEAK



Grilled Hanger Steak image

Provided by Food Network

Categories     main-dish

Time 8h40m

Yield 5 servings

Number Of Ingredients 25

1 cup melted margarine
1/4 cup granulated garlic
1/4 cup paprika
1/4 cup table salt
1/4 cup freshly ground black pepper
2 pounds hanger steak
1 cup finely chopped cooked collard greens
1 cup packed fresh parsley leaves, minced
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 tablespoon prepared horseradish, or more as needed
1 tablespoon kosher salt, or more to taste
1 tablespoon sugar
2 teaspoons crushed red pepper flakes
1 head garlic, peeled and minced
1 cup chicken broth
1 cup heavy cream
1 cup milk
1 cup course ground grits (non-instant)
4 ounces shredded smoked Gouda
1/4 cup grated Parmesan
4 tablespoons butter
1 tablespoon ground white pepper
1/2 jalapeno, diced (seeds and ribs removed)
Salt

Steps:

  • For Arnold's beef rub: Stir together the margarine, granulated garlic, paprika, salt and pepper in a bowl.
  • For the hanger steak: Rub hanger steak night before with Arnold's beef rub on top side. Let set, refrigerated, overnight.
  • For the collard green chimichurri: Add collard greens, parsley, olive oil, vinegar, horseradish, salt, sugar, pepper flakes, garlic and 1 cup water to a bowl. Stir and let sit, refrigerated, overnight. Taste and maybe add salt and more horseradish to taste.
  • For the jalapeno cheese grits: Bring broth, cream and milk to a boil in a saucepan, then add grits. Reduce heat to a simmer and stir grits with a wooden spoon. Cook, stirring every few minutes so grits don't stick, until grits start to soften, about 15 minutes. Add Gouda, Parmesan, butter, white pepper and jalapeno and continue to cook on low, stirring, until all cheese is melted and grits are soft and creamy, 10 to 15 minutes. Add salt to taste little at a time.
  • Heat a charcoal grill for cooking with cherry wood chunks.
  • Cook hanger steak on top of coals and cherry wood chunks until medium-rare. Thinly slice steak. Serve on jalapeno cheese grits and covered in collard green chimichurri sauce.

HANGER STEAK WITH A SMOKY PAPRIKA RUB



Hanger Steak with a Smoky Paprika Rub image

This tasty steak recipe, from chef Emeril Lagasse's "Emeril at the Grill" cookbook, is perfect for warm weather gatherings.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 8

2 pounds hanger steak, membrane trimmed
1/2 cup vegetable oil
1/2 cup balsamic vinegar
1/4 cup sherry-wine vinegar
1/2 cup apple juice
1 1/2 cups chopped onion
1/4 cup chopped garlic
2 tablespoons Smoky Paprika Rub, plus more for seasoning

Steps:

  • Place steak in a gallon-size plastic resealable food storage bag.
  • In a medium bowl, combine oil, balsamic and sherry-wine vinegar, apple juice, onion, garlic, and 2 tablespoons paprika rub. Pour over steak in plastic bag. Marinate, refrigerated, at least 6 hours and up to overnight, turning every few hours.
  • Remove steak from refrigerator and let come to room temperature for 1 hour. Preheat grill or grill pan to high heat.
  • Remove steak from marinade and season with additional paprika rub. Grill for 2 minutes, then rotate steak 90 degrees to create crosshatch marks. Cook for 2 minutes more. Turn steak and repeat process, cooking until steak has reached desired level of doneness. Steak is best served rare to medium-rare to avoid toughness.
  • Remove steak from grill and let stand 5 minutes before slicing against the grain for serving.

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