Hanger Steak with a Smoky Paprika Rub

  • Level: Easy
  • Total: 18 min
  • Prep: 5 min
  • Inactive: 5 min
  • Cook: 8 min
  • Yield: 4 servings
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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

  1. Preheat a grill to high.
  2. In a small bowl mix Essence, paprika and olive oil to make a wet rub. Coat the hanger steak all over with the rub.
  3. 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.
  4. Let the steak rest for 5 minutes before slicing it against the grain and serving.

Emeril's ESSENCE Creole Seasoning

  1. Combine all ingredients thoroughly.
  2. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.