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

Yield: 2/3 cup
  1. Combine all ingredients thoroughly.
  2. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

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