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Grilled Spice-Rubbed Hanger Steak


Serves 3 to 4

  • by from Fine Cooking
    Issue 129

Despite all of the spices in it, this toasty rub doesn’t overwhelm, it enhances the flavorful hanger steak. The recipe makes more spice rub then you’ll need for one steak, but it keeps for up to 1 month in an airtight container.

  • 2 Tbs. black peppercorns
  • 2 tsp. paprika
  • 1 tsp. whole cumin seeds
  • 1 tsp. whole coriander seeds
  • 1 tsp. chili powder
  • 1-3/8 oz. kosher salt (1/4 cup Diamond Crystal or 2 Tbs. plus 2 tsp. Morton)
  • 1 tsp. Old Bay seasoning
  • 1 tsp. dry mustard
  • 1 tsp. cayenne
  • 1 (1-3/4- to 2-lb.) hanger steak, trimmed

In a dry skillet over medium heat, toast the peppercorns,  paprika, cumin, coriander, and chili powder, shaking the skillet occasionally, until fragrant, about 1 minute. Grind to a powder in a spice grinder or mortar and pestle. Transfer to a small bowl and mix in the salt, Old Bay, mustard, and cayenne.

Coat both sides of the steak with some of the rub. Let sit at room temperature for at least 1 hour or refrigerate uncovered for up to 48 hours.

If the steak is refrigerated, let come to room temperature before grilling. For a charcoal grill, light a chimney starter full of charcoal and bank the coals against one side of the grill. For a gas grill, start with all burners on medium high and then turn off one or more of the burners to create a hot zone and a cool zone.

Pat the steak dry and grill over the hottest part of the grill, rotating it occasionally to create a crust, until well browned on one side, 2 to 4 minutes. Flip and sear the other side.

Move the steak to the cooler part of the grill, cover, and cook to your desired doneness (about 8 to 12 minutes for medium-rare). Let rest 5 to 10 minutes before serving.

Photo: Eva Kolenko

This was the first bad recipe from Fine Cooking. The steak was nicely cooked to medium rare but the spices were overpowering and really ruined the taste of the steak.

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