Paprika-Rubbed Hanger Steak with Charred Scallions. It’s a little spcy and a little sweet, but it’s the charred scallions that make it special.
- 2 clove garlic (peeled and divided)
- 2 tablespoon honey
- 1 tablespoon smoked paprika (pimenton)
- 1 tablespoon fresh lemon juice
- kosher salt and freshly ground black pepper (as needed for seasoning)
- 8 tablespoon olive oil (divided)
- ⅓ cup crushed or coarsely chopped walnuts
- 1 hanger steak
- 6-8 whole scallions
- 2 tablespoon red wine vinegar
- 3 tablespoon whole grain mustard
- ½ teaspoon fresh thyme leaves
- flaky sea salt (such as Maldon, as needed)
Mince 1 of the garlic cloves.
Mix honey, paprika, lemon juice, and the minced garlic in a small bowl, season with ½ teaspoon salt and a generous grinding of black pepper. Add 1 tablespoon olive oil and mix well. Rub the mixture all over the steak, set aside for 15 to 30 minutes.
Meanwhile, preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Transfer to a medium bowl. Finely grate remaining garlic clove over warm walnuts and toss with 6 tablespoons olive oil.
When ready to serve heat a large cast-iron skillet over medium-high. Add the remaining 1 tablespoon olive oil to the skillet and swirl to coat. Lay the hanger steak onto the heated surface and cook, turning occasionally, until deeply browned and an instant-read thermometer inserted into the thickest part registers 125 to 130° F for medium-rare, 10–12 minutes. Transfer steak to a cutting board to rest.
Leave the fat in the pan and reduce heat to medium. Place scallions in the skillet in as close to a single layer as possible, season with salt, and cook, turning occasionally until softened and deeply charred, about 4 minutes. Transfer to cutting board and cut into bite-sized pieces. Add the pieces to bowl the with walnut mixture along with vinegar, mustard, and thyme, then toss to combine; season with kosher salt and black pepper.
Slice steak against the grain and sprinkle with flaky sea salt. Serve with the charred scallion mixture.