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Hanger Steak with a Smoky Paprika Rub
Recipe courtesy Emeril Lagasse, adapted from Emeril at the Grill, HarperStudio Publisher, New York, 2009, courtesy MSLO, Inc.
- Total Time:
- 18 min
- Prep:
- 5 min |
- Inactive Prep:
- 5 min |
- Cook:
- 8 min
- Level:
- Easy
- Yield:
- 4 servings
Ingredients
- 2 tablespoons Emeril's Original Essence or Creole seasoning, recipe follows
- 2 tablespoons hot pimenton (smoked Spanish paprika)
- 1/2 cup extra-virgin olive oil
- 2 pounds hanger steak, membrane trimmed, at room temperature
- Emeril's ESSENCE Creole Seasoning
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Directions
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.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.