Dry Rub Grilled Hanger Steak

Menu Part: 
Cuisine Type: 

Slices of hangar steak with arugula, caramelized shallots, and seeded mustard aïoli, topped with Parmigiano-Reggiano cheese.


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


1. 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.

2. For mustard aïoli, combine mayonnaise, roasted garlic, and mustard in bowl. Season with salt and pepper. Set aside.

3. 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.

4. Season steaks with salt and pepper; place on preheated high-heat grill. Grill until
desired doneness; remove and let rest 5 min.

5. 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.

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