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Barbecue | |
| 1 teaspoon ancho chile powder 1 teaspoon garlic powder 1 teaspoon freshly ground black pepper 1 teaspoon seafood seasoning, such as Old Bay 2 hanger steaks, at room temperature 1 teaspoon kosher salt, plus more as needed Lime wedges, for serving Romesco Sauce ( Click Here) or chimichurri ( Click Here) | |
| For the hanger steaks: Preheat a grill on high heat (wear burner works great) Combine the chile powder, garlic powder, pepper and seafood seasoning in a small bowl. Sprinkle the steaks on all sides with salt, then rub with the spice mixture. Grill the hanger steak on all sides, rotating so the char is even, about 10 minutes for an internal temperature of 125 degrees F or medium-rare. Allow the steaks to rest for 10 minutes. Carve the steaks by cutting large pieces against the grain. Serve with a squeeze of lime and the romesco sauce or chimichurri | |
Unrated | |
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