- 2 pounds Hanger Steakmembrane trimmed
- 1/2 cup Vegetable oil
- 1/2 cup Balsamic vinegar
- 1/4 cup Sherry vinegar
- 1/2 cup Apple juice
- 1/2 cups chopped Onion
- 1/4 cup chopped Garlic
- 2 tablespoons Smoky Paprika Rubplus more for seasoning
- 3 tablespoons Hot Pimentón
- 3 tablespoons SaltFor Smoky Paprika Rub:
- 4 teaspoons granulated Onion powder
- 2 teaspoons granulated Garlic powder
- 2 teaspoons freshly Ground white pepper
- 1/2 teaspoons freshly Ground black pepper
- 1/4 teaspoon dried Thyme
- 1/4 teaspoon dried Oregano
A little bit of spice never hurts. Spanish food is known for its spicy taste as it adds an extra tangy taste to the meals, which makes the dish taste even better.
These smoky hanger steaks are dipped in a smoky paprika sauce that combines oregano, thyme, white and black pepper, and onion. All of these great ingredients make the perfect marinade for lamb steaks.
This is a quick and easy recipe and a good option for a meal to serve during BBQ parties.
by Tom Noe @ flickr
Place the steak in a large resealable plastic bag.
Combine the oil, vinegar, apple juice, onions, garlic, and the 2 tablespoons Smoky Paprika Rub in a bowl and stir well.
Pour the mixture over the steak and seal the bag. Marinate in the refrigerator for 6 hours or up to overnight, turning the bag every few hours.
Remove the steak from the refrigerator 1 hour before cooking so it can cool down a little bit.
Preheat a grill to high heat.
Remove the steak from the marinade and season it on both sides with Smoky Paprika Rub.
Place the steak on the grill and cook for 2 minutes, then rotate the steak 90 degrees (for grill crosshatch marks) and cook for another 2 minutes.
Turn the steak over and repeat the same step and cook for about 4 minutes. To avoid toughness, serve hanger steak rare to medium rare.
Let the steak rest for 5 minutes before slicing it against the grain.