What’s to Say? It’s a Paprika-Rubbed Hanger Steak

Hanger Steak with Scallions

I don’t know if you’ve noticed but I literally seem to have nothing new to say these days. It used to be that I was bursting with ideas and I couldn’t wait to share them on this blog. But lately, I’ve been drawing a blank. This doesn’t mean I’m not cooking. I recently made this Paprika-Rubbed Hanger Steak that I served with charred scallions. It was so good that I just knew it would make a great post for this blog. But you know what? I can’t think of a single thing to say that I haven’t already said before.

After more than 10 years and almost 1700 posts, it’s really hard to know what to say next.

So I’m stuck with a Paprika-Rubbed Hanger Steak with Charred Scallions and not a thing to say about it. I could (of course) talk about hanger steak, it’s a great cut of beef with an interesting backstory (one I’ve shared more than once).

Then again I could discuss the charred scallions. I love cooking with high heat. Then again these are subjects that have crossed my keyboard before. The high heat here and the charred scallions here.

How about the butcher where I purchased this hard to find cut of meat? You guessed it. I’ve plugged them before here.

Do you see what I mean? I’ve got a plate of Paprika-Rubbed Hanger Steak with Charred Scallions in front of me and no appetite at all for blog blather. GREG

Paprika-Rubbed Hanger Steak with Charred Scallions

Paprika-Rubbed Hanger Steak with Charred Scallions 

Print This Recipe Total time Yield 2Source Inspired by Bon ApetitPublished
Paprika-Rubbed Hanger Steak with Charred Scallions


  • 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.