Dry Rubbed Hanger Steak with Smoky Aioli and Charred Peppers
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 659
- Total Fat
- 51
- Saturated Fat
- 12
- Carbohydrates
- 23
- Dietary Fiber
- 6
- Sugar
- 15
- Protein
- 31
- Cholesterol
- 97
- Sodium
- 854
- Total: 2 hr 40 min (includes resting time)
- Active: 40 min
Ingredients
Steak:
Four 4- to 6-ounce hanger steaks, trimmed of fat and silver skin
2 1/2 teaspoons ground mustard powder
2 1/2 teaspoons smoked or sweet paprika
2 teaspoons kosher salt
1 1/2 teaspoons chili powder
1/2 teaspoon freshly ground black pepper
Charred Peppers:
1 pound baby bell sweet peppers
4 ounces shishito peppers
2 tablespoons olive oil
2 teaspoons diced habanero chiles, seeds removed
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
Vinaigrette:
1/4 cup olive oil
2 tablespoons honey
1 tablespoon minced pickled cherry peppers plus 4 pickled cherry peppers, drained and quartered
1 tablespoon chardonnay vinegar
Pinch crushed red pepper flakes
2 cloves garlic, grated
1 lemon, juiced
Kosher salt and freshly ground black pepper
Smoky Aioli:
1/4 cup mayonnaise
1 teaspoon brine from pickled cherry peppers plus 1 tablespoon minced pickled cherry peppers
1/4 teaspoon smoked or sweet paprika
1 clove garlic, grated
Kosher salt
To Serve:
2 tablespoons chopped fresh basil
2 tablespoons minced fresh chives
1 tablespoon fresh thyme
Directions
- For the steak: Place the steaks on a parchment-lined sheet pan. In a small bowl, mix the mustard powder, paprika, salt, chili powder and pepper. Sprinkle the mixture all over the steaks. Let sit at room temperature for 2 hours.
- Make the charred peppers: Heat a large braiser or cast-iron skillet over medium-high heat until searing hot. Meanwhile, in a large bowl, toss the baby bell sweet and shishito peppers with the olive oil, habaneros, chili powder, paprika, salt and pepper. Add the pepper mixture to the braiser and lower the heat to medium. Cook, stirring occasionally, until charred in spots and tender but still with some bite, 10 to 12 minutes.
- Make the vinaigrette: While the peppers are cooking, in a large bowl, whisk together the olive oil, honey, pickled peppers, vinegar, red pepper flakes, garlic, lemon juice, salt and pepper to taste. Once the charred pepper mixture is cooked, add them to the vinaigrette along with the quartered pickled peppers. Toss to coat well and set aside.
- Make the aioli: In a small bowl, mix the mayonnaise, pepper brine, cherry peppers, paprika, garlic and salt to taste. Place in the refrigerator until ready to serve.
- Cook the steaks: Preheat a grill pan or grill over medium-high heat. Cook the steaks on the grill pan or grill, flipping only once, for 4 to 5 minutes per side for medium-rare or until an instant-read thermometer registers between 120 to 125 degrees F. Allow the meat to rest for 5 to 10 minutes.
- Slice the meat against the grain to ensure tenderness. Sprinkle with the basil, chives and thyme. Serve with the charred peppers and smoky oli.