Garlicky Herb-Rubbed Hanger Steaks

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READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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.
  • 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.
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