Herb-Infused Hanger Steaks with Garlic Paprika Rub
Inspired by the traditional Florentine dish 'bistecca alla fiorentina', this recipe reimagines the classic with a modern twist using hanger steaks, a lesser-known but flavor-packed cut of beef. Chef Shea Gallante of Cru in New York City celebrates the succulent taste of this meat by enhancing it with a robust blend of dried herbs, fresh minced garlic, and sweet paprika. The marinated steaks are grilled to perfection, achieving a smoky char on the outside while remaining tender and juicy on the inside. Perfect for a summer BBQ or a special occasion, this dish brings the Italian countryside to your dinner table, making it a delightful one-dish meal for family and friends.
N/A
Servings
425
Calories
10
Ingredients
Ingredients
dried thyme
1 1/2 teaspoons
dried rosemary
1/2 teaspoon
dried marjoram
1/2 teaspoon
dried oregano
1/2 teaspoon
garlic
1 head (peeled and minced)
hanger steaks
3 lbs
sweet paprika
2 tablespoons
olive oil
to drizzle
kosher salt
to taste
freshly ground black pepper
to taste
Instructions
1
In a mini food processor or spice grinder, combine the dried thyme, rosemary, marjoram, and oregano. Blend until the mixture resembles a fine powder.
2
On a clean work surface, rub the minced garlic evenly across the entire surface of the hanger steaks. Sprinkle the steaks generously with sweet paprika, ensuring full coverage.
3
Add the powdered herb mixture onto the steaks and massage it in thoroughly. Cover the steaks with plastic wrap and refrigerate for a minimum of 4 hours or, for best results, overnight.
4
Before cooking, remove the steaks from the fridge and let them sit at room temperature for about 1 hour to ensure even cooking.
5
Prepare your grill by lighting it and allowing it to heat to a medium-high temperature.
6
Drizzle olive oil over the steaks and season generously with kosher salt and freshly ground black pepper, making sure both sides are well coated.
7
Place the seasoned steaks on the grill and cook for approximately 12 minutes per side, or until they develop a beautiful char and reach a medium-rare doneness.
8
Once cooked, transfer the steaks to a carving board and allow them to rest for 15 minutes. This step is crucial for retaining the juices.
9
Using a sharp knife, slice the steaks against the grain, stopping at the strip of gristle in the center. Discard the gristle.
10
Arrange the sliced steak on a serving platter, and enjoy your flavorful herb-infused hanger steaks!
Nutrition Information
31g
Fat
1.25g
Carbs
30g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this steak recipe?
The recipe is for Herb-Infused Hanger Steaks with Garlic Paprika Rub.
Who is the chef behind this recipe?
The recipe was created by Chef Shea Gallante of Cru in New York City.
What traditional dish inspired this recipe?
It is inspired by the traditional Florentine dish 'bistecca alla fiorentina'.
What type of beef cut is used?
This recipe uses hanger steaks, which are known for being a flavor-packed cut of beef.
What herbs are included in the dried herb blend?
The herb blend includes dried thyme, dried rosemary, dried marjoram, and dried oregano.
How should the dried herbs be prepared?
The dried herbs should be blended in a mini food processor or spice grinder until they resemble a fine powder.
How much garlic is required for this recipe?
The recipe calls for one full head of garlic, peeled and minced.
What is the first step in seasoning the steaks?
The first step is to rub the minced garlic evenly across the entire surface of the hanger steaks.
How long should the steaks marinate?
The steaks should be refrigerated for a minimum of 4 hours, though overnight is recommended for best results.
Should the steaks be cooked straight from the refrigerator?
No, you should let the steaks sit at room temperature for about 1 hour before cooking to ensure even cooking.
What is the recommended grill temperature?
The grill should be heated to a medium-high temperature.
What type of paprika is used in the rub?
The recipe uses 2 tablespoons of sweet paprika.
How long should the steaks be grilled on each side?
The steaks should be grilled for approximately 12 minutes per side.
What is the target level of doneness for these steaks?
The recipe aims for a medium-rare doneness.
Why is it important to let the meat rest after cooking?
Resting the meat for 15 minutes is crucial for retaining the juices within the steak.
How should the hanger steaks be sliced?
The steaks should be sliced against the grain with a sharp knife.
What should be done with the gristle in the center of the steak?
The strip of gristle in the center should be discarded during the slicing process.
How many calories are in a serving of this dish?
Each serving contains 425 calories.
What is the protein content of this recipe?
This dish provides 30g of protein.
How much fat is in a serving of the Herb-Infused Hanger Steaks?
There is 31g of fat per serving.
What is the carbohydrate count for this recipe?
This recipe is very low in carbs, containing only 1.25g per serving.
What type of salt is recommended for seasoning?
Kosher salt is recommended to season the steaks.
How much hanger steak do I need for this recipe?
The recipe calls for 3 lbs of hanger steaks.
What oil is used to coat the steaks before grilling?
Olive oil is used to drizzle over and coat the steaks.
Is this recipe suitable for a summer barbecue?
Yes, it is described as perfect for a summer BBQ or special occasions.
Does the recipe use fresh or dried rosemary?
The recipe specifically calls for 1/2 teaspoon of dried rosemary.
What flavor profile does the sweet paprika provide?
It provides a robust, sweet, and slightly smoky dimension to the rub.
What is the total number of ingredients used?
The recipe uses 10 different ingredients.
Is this considered a one-dish meal?
Yes, it is tagged as a delightful one-dish meal for family and friends.
How should the herb mixture be applied?
The powdered herb mixture should be added onto the steaks and massaged in thoroughly.