Garlic and Herb-Rubbed Steak
1 1/2 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp dried marjoram
1/2 tsp dried oregano
12 garlic cloves peeled and minced
3 2-pound hanger steaks
2 Tbsp sweet paprika
Kosher salt and freshly ground black pepper
Combine the herbs in a mortar and blend with a pestle until a powder forms. Rub the minced garlic cloves all over the steaks and sprinkle them with the sweet paprika. Dust the steaks with the herbs, cover with plastic wrap and refrigerate for at least 4 hours or overnight. Let the steaks stand at room temperature for 1 hour before proceeding.
Drizzle the steaks all over with olive oil and season them generously with salt and pepper. Grill the steaks over a medium-high fire until they are charred on the outside and medium-rare on the inside, about 12 minutes per side. Transfer the steaks to a carving board to rest for 15 minutes. Slice on the diagonal and arrange on a platter of dressed mixed greens and roasted potatoes.
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