Grill-Smoked Hanger Steak

Name: Grill-Smoked Hanger Steak
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 hanger steaks; 1 Tablespoon Rosemary Steak Rub (recipe below); 1 batch Chimi Churri Sauce (recipe below); 1/4 cup hickory or mesquite wood chips; Smashed potatoes (optional); Crispy fried onion rings (optional); 1 cup Kosher salt; 1/2 cup dried rosemary; 1/4 cup ground black pepper; 1/4 cup granulated garlic; 1 Tablespoon minced garlic; 1 1/2 cups Vidalia onion; 1 cup chopped cilantro; 1 cup chopped parsley; 4 green onions, chopped; 2 limes, juiced; 1 lemon, juiced; 1 Tablespoon kosher salt; 2 teaspoons ground black pepper; 1 1/2 cups extra virgin olive oil

Hanger steak is a very flavorful and tender cut of beef and is very reasonably priced. It comes from the belly of the cow and is similar in texture and flavor to a flank steak. Rub the steak with ground rosemary steak rub (picture and recipe below) and smoke with hickory or mesquite chips for about 15 minutes. I have a Traeger grill I use to smoke my hanger steak, but a Cameron’s stovetop smoker is a nice inexpensive kitchen tool that works great for smoking foods. I like to finish my hanger steak on a hot grill (or grill pan) to sear the outside with a little charred texture and flavor.

Serve the hanger steak with chimi churri sauce and smashed potatoes. I also like to top this dish with crispy fried onion rings. If you want to make the chimi churri sauce in advance, hold back on adding the citrus juice until close to service time. The lemon and lime juice will rob the sauce of it’s bright green color the longer it sits. Of course, the rosemary steak rub (like all of my spice mixes) can be made well in advance, and kept on hand for quick, last minute seasoning.

Grill-Smoked Hanger Steak

Recipe by Michael SalmonCourse: EntreesDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

2 hanger steaks
1 Tablespoon Rosemary Steak Rub (recipe below)
1 batch Chimi Churri Sauce (recipe below)
1/4 cup hickory or mesquite wood chips
Smashed potatoes (optional)
Crispy fried onion rings (optional)
Rosemary Steak Rub
1 cup Kosher salt
1/2 cup dried rosemary
1/4 cup ground black pepper
1/4 cup granulated garlic
Chimi Churri Sauce
1 Tablespoon minced garlic
1 1/2 cups Vidalia onion
1 cup chopped cilantro
1 cup chopped parsley
4 green onions, chopped
2 limes, juiced
1 lemon, juiced
1 Tablespoon kosher salt
2 teaspoons ground black pepper
1 1/2 cups extra virgin olive oil

Directions

Rub the steak with ground rosemary steak rub and smoke with hickory or mesquite chips for about 15 minutes.
Finish the hanger steak on a hot grill (or grill pan) to sear the outside with a little charred texture and flavor and to cook it to desired doneness.
Serve the hanger steak with chimi churri sauce and smashed potatoes. I also like to top this dish with crispy fried onion rings.
Rosemary Steak Rub
Mix all ingredients together. Use as is to flavor steaks for grilling or grind finely for a more refined and smooth texture.
Chimi Churri Sauce
Combine all of the ingredients, except the olive oil, in the food processor and blend until well pureed.
With the food processor still running, drizzle in the olive oil until it is well combined.