BROILED HANGER STEAK

Broiled Hanger Steak image

Yield Serves 4

Number Of Ingredients 24

Steak Sauce
1/4 cup Dijon mustard
1/4 cup whole grain mustard
1/2 cup molasses
3 tablespoons prepared horseradish, drained
2 tablespoons honey
2 tablespoons ketchup
Kosher salt and freshly ground black pepper
Hanger Steaks
4 (8-ounce) hanger steaks
4 tablespoons (1/2 stick) unsalted butter, softened
Kosher salt and freshly ground black pepper
Spice Rub (recipe follows)
Parsley Oil (page 239; optional), for garnish
SPICE RUB
3 tablespoons smoked sweet Spanish paprika
2 teaspoons ground ancho chile
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dry mustard
1 teaspoon dried oregano
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
(makes 1/3 cup)

Steps:

To make the sauce, whisk together the mustards, molasses, horseradish, honey, and ketchup and season with salt and pepper. Cover and let sit at room temperature for at least 30 minutes before serving, or cover and refrigerate for up to 2 days and then bring back to room temperature.
Remove the steaks from the refrigerator 20 minutes before cooking.
Put an oven rack in the upper center of the oven. Preheat the broiler.
Pat both sides of the steaks dry with paper towels. Brush both sides of the steaks with the butter and season with salt and pepper. Season one side of each steak with some of the rub mixture. Place the steaks on a wire rack set over a rimmed baking sheet or on a broiler pan, rub side up. Broil the top side of the steaks until golden brown and slightly charred, about 4 minutes. Turn the steaks over and continue broiling until golden brown and cooked to medium-rare, 4 to 5 minutes. Remove from the oven and let rest for 5 minutes before serving.
Serve the steaks with the sauce on top or on the side and garnish with parsley oil if desired.
SPICE RUB
Mix together the paprika, ground ancho, cumin, coriander, mustard, oregano, salt, and pepper in a small bowl.