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Garlicky Herb-Rubbed Hanger Steaks

Chef Shea Gallante of Cru in New York City based this recipe on a classic Florentine dish called bistecca alla fiorentina—a thick T-bone grilled rare over hot coals. Here, Gallante substitutes cheaper but equally flavorful hanger steak—which he thinks is an underrated cut—and rubs the meat with dried herbs, garlic and paprika before cooking it.

  • ACTIVE: 20 MIN
  • TOTAL TIME: 1 HR PLUS 5 HOURS MARINATING
  • SERVINGS: 8
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Recipe

Ingredients

  1. 1 1/2 teaspoons dried thyme
  2. 1/2 teaspoons dried rosemary
  3. 1/2 teaspoons dried marjoram
  4. 1/2 teaspoons dried oregano
  5. 1 head of garlic, cloves peeled and minced
  6. Three 2-pound hanger steaks
  7. 2 tablespoons sweet paprika
  8. Olive oil, for drizzling
  9. Kosher salt and freshly ground black pepper

Directions

  1. In a mini food processor or spice grinder, combine the dried thyme with the dried rosemary, marjoram and oregano and blend the herbs until a powder forms. On a work surface, rub the minced garlic cloves all over the hanger steaks and sprinkle them with the sweet paprika. Dust the steaks with the powdered herbs, cover with plastic wrap and refrigerate for at least 4 hours or overnight. Let the steaks stand at room temperature for 1 hour before proceeding.
  2. Light a grill. Drizzle the steaks all over with olive oil and season them generously with salt and pepper. Grill the steaks over a medium-high fire until they are charred on the outside and medium-rare on the inside, about 12 minutes per side. Transfer the steaks to a carving board to rest for 15 minutes.
  3. Working from both sides and using a sharp knife, slice the steaks against the grain until you reach the strip of gristle in the center. Discard the gristle. Arrange the slices on a platter and serve.
wine recommendation Tuscany produced extraordinary wines in 2001, and not just from the Chianti region. To pair with Gallante's take on a Florentine classic, head to Vino Nobile di Montepulciano for a silky, powerful Sangiovese—or Prugnolo Gentile, as the locals call it. The intense 2001 Boscarelli Vino Nobile di Montepulciano gains power from a percentage of Cabernet Sauvignon.

Search for easy-to-find complex, savory chianti classico or riserva

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Posted by: CACHID7 on May 15, 2008

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Posted by: DANIELGOZZI on January 13, 2008

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My husband grilled this for us last weekend. It was delicious. The flavors were perfect with roasted potatoes and a cucumber salad. This recipe went on our tried and true list. Can't wait to have it when my in laws come in 2 weeks.

Posted by: sdragontyme on September 25, 2007

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