Grilled Hanger Steak with Martha Stewart | Emeril Lagasse

Emeril joins Martha Stewart in the kitchen to make Grilled Hanger Steak. Similar to a flank steak, hanger steak has the beefy flavor and richness of more expensive cuts like a ribeye or strip steak without the steep price tag. To kick things up Emeril gives it both a dry rub and a marinade before grilling. This is a perfect example of how simple it is to grill an extraordinary steak at home.
GRILLED HANGER STEAK
SERVES 4
2 pounds hanger steak, membrane trimmed
1/2 cup vegetable oil
1/2 cup balsamic vinegar
1/4 cup sherry-wine vinegar
1/2 cup apple juice
1 1/2 cups chopped onion
1/4 cup chopped garlic
2 tablespoons Smoky Paprika Rub, plus more for seasoning (recipe follows)
Place steak in a gallon-size plastic resealable food storage bag.
In a medium bowl, combine oil, balsamic and sherry-wine vinegar, apple juice, onion, garlic, and 2 tablespoons paprika rub. Pour mixture into the bag with the steak. Let marinate, refrigerated, turning every few hours, for at least 6 hours or up to overnight.
Remove steak from refrigerator and bring to room temperature, about 1 hour. Preheat a grill or grill pan to high heat.
Remove steak from marinade and season with additional paprika rub. Grill for 2 minutes, then rotate steak 90 degrees to create crosshatch marks. Cook for 2 minutes more. Turn steak and repeat process, cooking until desired level of doneness. Steak is best served rare to medium-rare to avoid toughness.
Let stand 5 minutes before slicing against the grain for serving.
SMOKEY PAPRIKA RUB
MAKES ½ CUP PLUS 2 TABLESPOONS
3 tablespoons pimenton (hot smoked Spanish paprika, preferably pimenton de la Vera, picante)
3 tablespoons coarse salt
4 teaspoons granulated onion powder
2 teaspoons granulated garlic powder
2 teaspoons freshly ground white pepper
1 1/2 teaspoons freshly ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
Combine all ingredients in a small bowl; mix until well combined. Store in an airtight container in a cool, dry, dark place, for up to 3 months.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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[@Tj515]

GREAT .

[@briancohen4269]

love how he touched the contaminated tongs to the done meat.

[@stndrds79]

Interesting surprising to see so many men in the audience: especially three young guys in front must be because of emeril

[@skammer0274]

Martha's hanger joke. LOL

[@stndrds79]

Martha almost hit emeril With the whisk @ 2:14

[@IN54ANE]

3rd one

[@redhaammarboudjlal6379]

2 nd one

[@bryanstahlman2915]

4th

[@rickkilimun5430]

It's. raw. in the middle. no... just... no!