Inspired by his Peruvian mother and Cuban father, BLT Steak executive chef Victor Albisu barbecues simply marinated hanger steaks and adds a touch of pimenton, or Spanish paprika. This July 4, he’ll be at home in Vienna, firing up the grill for his wife, Suzanne, and two-year old son, Julian. If you can’t find the flavorful hanger cut, Albisu recommends substituting skirt or flank steaks.
Hanger Steaks with Charred Red Onions
Serves 4 to 5
2 pounds hanger steaks
¼ cup finely chopped fresh rosemary
¼ cup finely chopped fresh thyme
¼ cup finely chopped flat-leaf parsley
4 garlic cloves, finely chopped
½ cup extra-virgin olive oil
Salt to taste
Freshly ground black pepper to taste
Pimenton (Spanish paprika) to taste
In a medium casserole dish, combine the rosemary, thyme, parsley, garlic, and olive oil, and stir together. Dredge the steaks in the marinade. Cover and refrigerate for at least 4 hours or overnight.
Heat the grill and remove the steaks from the marinade (remember to brush off any excess herbs). Season each steak with salt, pepper, and a pinch of pimenton. Place the steaks on the hottest part of the grill and cook for 3 to 4 minutes per side depending on the thickness of each steak, for a medium-rare-to-medium preparation. Serve with charred red onions.
Charred red onions:
3 whole peeled red onions
¼ cup extra virgin olive oil
¼ cup balsamic vinegar
¼ cup chopped parsley
Salt to taste
Pepper to taste
Heat the grill or broiler. Thinly slice all three whole peeled red onions on a Japanese mandoline (or very carefully with a knife) in ¼-to-½-inch rounds. Toss with the olive oil and spread over the grill or on a sheet pan under the broiler. If you use the grill, be careful not to allow the onions to fall through the grates. Allow the onions to char very heavily on one side and remove.
Place in a bowl and toss with the parsley and balsamic vinegar. Season with salt and pepper.