Step outta the plain steak on the grill and try this spice rub out- your taste buds will thank us for sure! This recipe is also adapted from Cúrate by Katie Button. Her flavors and creations are so delightful we're having a blast cooking them and adapting them to our olive oils and spices. Pair the warm and toasty flavors of this with a strong Tempranillo. Spanish inspired meat loves Spanish wines!
Grilled Spice-Rubbed Hanger Steak
Grilled Spice-Rubbed Hanger Steak
Rated 5.0 stars by 1 users
Category
Meat
Cuisine
Mediterranean
Author:
Adapted from Katie Button's recipe in Cúrate
Servings
4
Prep Time
15 minutes
Cook Time
15 minutes
Warm spices of sweet smoked paprika, cinnamon, cumin, and cocoa combine for the perfect rub on a hanger steak. This dish definitely steals the show on a dinner plate... don't need much other than a few sautéd veggies to round it out.
Ingredients
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1 TBS pimentón (sweet smoked paprika)
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1 TBS unsweetened cocoa powder
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1 teaspoon ground cumin
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1/2 tsp ground allspice
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1/4 teaspoon ground cinnamon
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Freshly ground sea salt and black pepper
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1 1/2 lbs hanger steak*
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2 TBS EVOO (for indoor cooking)
Directions
Grilling
Mix all spice ingredients except salt and pepper together to form a rub. Sprinkle the steak with freshly ground sea salt and pepper to taste. Generously rub the spice mixture all over the steak. Can marinate the meat the morning of before cooking it that night. Before cooking, bring the steak to room temperature. Prepare the grill for direct cooking over medium heat. Put the steak on the grate and cover with grill lid. Brill until the bottom is browned and releases easily from the grate, about 5 minutes. Flip the steak and close the lid again. Grill for another 4-5 minutes. We like our steaks rare to medium rare, so cook longer if a more well done steak is preferred.
Indoor cooking
Indoor stove/oven: Prepare meat with the rub in the same fashion as for grilling. In an oven safe sauté pan over med-high heat, add 1-2 TBS EVOO. Sear meat on all sides until browned. Put into 400º F oven and cook 8-10 minutes for med-rare.
Serving
Transfer to a cutting board and let rest for 5 minutes. Slice against the grain in 1/2” to 3/4” inch slices. Serve immediately with the delicious juices.
Recipe Note
* Hanger steak can be difficult to find or expensive. Here’s a fun trick with a high quality skirt steak. Rub the spice mixture all over the skirt steak. Fold meat into thirds or a shape similar to the shape of the hanger steak. Tie with cooking twine. Cook either on the grill or indoor with the same directions!
