Garlicky Herb-Rubbed Hanger Steaks

1. 1

   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.

2. 2

   On a work surface, rub the minced garlic cloves all over the hanger steaks and sprinkle them with the sweet paprika.

3. 3

   Dust the steaks with the powdered herbs, cover with plastic wrap and refrigerate for at least 4 hours or overnight.

4. 4

   Let the steaks stand at room temperature for 1 hour before proceeding.

5. 5

   Light a grill.

6. 6

   Drizzle the steaks all over with olive oil and season them generously with salt and pepper.

7. 7

   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.

8. 8

   Transfer the steaks to a carving board to rest for 15 minutes.

9. 9

   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.

10. 10

    Arrange the slices on a platter and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.