SUMMER
Hanger steak is a flavorful cut that’s great for grilling. Before marinating, remember to remove and discard the gristle that runs down the center of the steak.
Serves 6
2 teaspoons fresh thyme, chopped, or 1 teaspoon dried thyme
1 teaspoon fresh oregano, chopped, or ½ teaspoon dried oregano
½ teaspoon fresh rosemary, minced, or ¼ teaspoon dried rosemary
6 cloves garlic, minced
2 pounds hanger steak
2 teaspoons sweet paprika
Olive oil, for drizzling
Salt and black pepper
1. In a mini food processor or spice grinder, combine thyme, oregano and rosemary; grind until powdery. Rub minced garlic over the steaks; sprinkle with paprika and chopped herbs. Cover with plastic and refrigerate for at least 4 hours or overnight. Let steaks stand at room tem-perature for 30 minutes before cooking.
2. Preheat grill or grill pan to medium-high heat. Drizzle both sides of steaks with oil; season with salt and pepper. Grill about 10 minutes per side, until charred on the outside and medium-rare on the inside, or to desired doneness. Transfer to a cutting board; let rest 10 minutes before slicing.
TIP: Let the steak rest for 10 minutes after cooking, to allow the juices to return to the center of the meat.