Dry Rub Grilled Hanger Steak
Slices of hangar steak with arugula, caramelized shallots, and seeded mustard aïoli, topped with Parmigiano-Reggiano cheese.
Ingredients
1 tsp. cumin seed
1 tsp. coriander seed
1⁄2 tsp. crushed peppercorns
1⁄2 tsp. mustard seed
1⁄2 tsp. celery seed
4 (7-oz.) hanger steaks
1⁄2 cup mayonnaise
1 tsp. roasted garlic
2 tbsp. grainy mustard
Salt and pepper, to taste
1⁄4 cup olive oil, divided
4 whole shallots, unpeeled
1 lb. arugula
1-2 oz. Parmigiano-Reggiano
Steps
- Combine cumin, coriander, peppercorns, mustard seed, and celery seed in coffee grinder; blend until powdered, about 2 min. Use mixture to lightly coat both sides of steaks. Set aside.
- For mustard aïoli, combine mayonnaise, roasted garlic, and mustard in bowl. Season with salt and pepper. Set aside.
- In sauté pan over med. heat, heat 1 tbsp. olive oil. Add unpeeled shallots; roast in pan, turning frequently, 8-10 min. Remove from heat; cover with lid and keep warm.
- Season steaks with salt and pepper; place on preheated high-heat grill. Grill until desired doneness; remove and let rest 5 min.
- In large bowl, toss arugula with remaining olive oil; season with salt and pepper to taste. For service, place hanger steak in center of plate; drizzle with mustard aïoli and top with seasoned arugula. Crumble Parmigiano-Reggiano cheese over arugula and serve.