Preheat a grill to high.
In a small bowl mix Essence, paprika and olive oil to make a wet rub. Coat the hanger steak all over with the rub.
Place the steak on the grill and cook for 2 minutes. Rotate the steak 90 degrees (for grill crosshatch marks) and cook for another 2 minutes. Then turn the steak over and repeat, cooking in the same manner for about 4 minutes longer. Cook's Note: To avoid toughness, serve hanger steak rare to medium-rare.
Let the steak rest for 5 minutes before slicing it against the grain and serving.
Combine all ingredients thoroughly.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
Recipe courtesy of Emeril Lagasse, adapted from Emeril at the Grill, HarperStudio Publisher, New York, 2009, courtesy MSLO, Inc.