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Garlicky Herb-Rubbed Hanger Steaks
© Catherine Ledner

Garlicky Herb-Rubbed Hanger Steaks

  • ACTIVE: 20 MIN
  • TOTAL TIME: 1 HR plus 5 hr marinating
  • SERVINGS: 8

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.

Plus: More Grilling Recipes and Tips

  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
  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.

Suggested Pairing

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.

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