Spice Crusted Grilled Hanger Steak Recipes

GRILLED HANGER STEAK

Steps:

• Combine the garlic, thyme and crushed red pepper with olive oil to make a loose paste. Coat the hanger steaks with the paste and sprinkle generously with salt. Let marinate in the fridge overnight or up to 2 hours outside of the fridge.
• Preheat the grill.
• If the steaks have been marinated ahead, remove them from the fridge and let them come to room temperature.
• Grill the steaks for 4 to 5 minutes on each side. Let the steaks rest for 5 to 10 minutes before slicing.
• Slice the steaks on the bias and serve immediately.
• Wine Pairing Suggestion: Bandol red

SPICE-CRUSTED GRILLED HANGER STEAK

Steps:

• Sprinkle sugar over coriander and fennel seeds; roughly chop (or process spices in a spice grinder and add sugar in next step). Transfer to a small bowl with shallot, jalapeno, cilantro, and garlic. Pat steak dry and rub all over with spice mixture.
• Heat a grill to high. Clean and lightly oil hot grill. Season steaks all over with salt and pepper. Grill steaks, 8 minutes per side for medium-rare, flipping once. Transfer steaks to a plate and let rest 10 minutes. Thinly slice against the grain and serve with steak sauce, horseradish sauce, or chimichurri.

GRILLED HANGER STEAKS WITH ROASTED GARLIC ROMESCO SAUCE

Steps:

• For the romesco sauce: Preheat the oven to 450 degrees F.
• Cut off the top of the garlic just to expose the tips of the cloves. Sprinkle with salt and pepper and drizzle with olive oil. Wrap tightly in foil and roast until the cloves are golden brown and tender, about 45 minutes. Open the foil and allow the garlic to cool until cool enough to handle, then scoop the cloves out using a fork or knife or squeeze the whole head with your hand, turning it upside down to release the cloves into a small bowl.
• Puree the bread, roasted peppers, almonds, vinegar, dill, parsley, basil, anchovies, tomato and roasted garlic pulp in a blender on high speed, just blending enough so that there is still some texture to the sauce. Set aside until ready to use.
• For the hanger steaks: Preheat a grill on high heat.
• Combine the chile powder, garlic powder, pepper and seafood seasoning in a small bowl. Sprinkle the steaks on all sides with salt, then rub with the spice mixture. Grill the hanger steak on all sides, rotating so the char is even, about 10 minutes for an internal temperature of 125 degrees F or medium-rare. Allow the steaks to rest for 10 minutes.
• Carve the steaks by cutting large pieces against the grain. Serve with a squeeze of lime and the romesco sauce.

GRILLED HANGER STEAK

Steps:

• Trim away fat and membrane from the surface of the steak about 2 hours before cooking time. If the hanger steak is whole, gently tease the meat away from the long center sinew and discard it in order to create 2 long, thin steak pieces. Place trimmed steaks in a non-reactive baking dish.
• Combine Worcestershire sauce, garlic powder, onion powder, and ground black pepper in a small bowl. Rub spice mix over all the surfaces of the steak.
• Cover steak with aluminum foil and allow to stand at room temperature for about 2 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Rub the steaks with olive oil and lightly sprinkle with sea salt.
• When the cooking grates are hot, place oiled steak onto the grate and cook steaks until firm and reddish-pink and juicy in the center, 2 to 3 minutes per side (medium-rare). An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove from the grill and tent with foil to allow residual heat to bring internal temperature up to 135 degrees F (57 degrees C).
• Slice about 1/4 inch thick, across the steaks, and serve warm.

CORIANDER-CRUSTED HANGER STEAK

Steps:

• Seal coriander in a zip-top bag and crush using a meat mallet or small skillet. Add bay leaves and 4 teaspoons pepper and shake to combine. Coat steaks with spice mixture, pressing to adhere.
• Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Season steaks with salt and grill, flipping once, 8 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes. Thinly slice against the grain and serve.