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Broiled Hanger Steak

A favorite cut of butchers, hanger steak is also the steak of choice for the quintessential French bistro dish steak frites. It may not have the cachet of a hulking porterhouse or a pricey filet, but what it lacks in name it more than makes up for in taste. Hanger steak has a rich, beefy flavor that is enhanced here by a savory rub. Bar Americain’s steak sauce is a balanced blend of the sweet and sharp notes of molasses, honey, Dijon mustard, and horseradish. You could serve this steak with Fries Americain (page 164) for your own steak frites, or you could make it the centerpiece of an American steakhouse meal by pairing it with Brooklyn Hash Browns (page 163) and Creamed Kale (page 169). (Both the rub and the steak sauce are available for purchase at bobbyflay.com.)

Recipe information

  • Yield

    Serves 4

Ingredients

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)

Preparation

  1. Step 1

    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.

    Step 2

    Remove the steaks from the refrigerator 20 minutes before cooking.

    Step 3

    Put an oven rack in the upper center of the oven. Preheat the broiler.

    Step 4

    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.

    Step 5

    Serve the steaks with the sauce on top or on the side and garnish with parsley oil if desired.

  2. SPICE RUB

    Step 6

    Mix together the paprika, ground ancho, cumin, coriander, mustard, oregano, salt, and pepper in a small bowl.

Reprinted with permission from Bobby Flay's Bar Americain Cookbook by Bobby Flay with Stephanie Banyas and Sally Jackson, (C) 2011 Clarkson Potter BOBBY FLAY, a New York Times bestselling author, is the chef-owner of six fine dining restaurants, including Mesa Grill, Bar Americain, and Bobby Flay Steak, and an expanding roster of Bobby's Burger Palaces. He is the host of numerous popular cooking shows on Food Network, from the Emmy-winning Boy Meets Grill and Grill It! with Bobby Flay, to the Iron Chef America series, Throwdown! with Bobby Flay, and Food Network Star. Brunch @ Bobby's debuted on the Cooking Channel in fall 2010 and America's Next Great Restaurant debuted in March 2011 on NBC. This is his eleventh book. His website is BobbyFlay.com.
TagsAmericanFrenchEuropeanSteakBeefMeatMainDinnerDairy FreeWeeknight MealsBroilCookbooks
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