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
Print This RecipeTotal timeYield2Source Inspired by Bon ApetitPublished
Ingredients
2 clovegarlic(peeled and divided)
2 tablespoonhoney
1 tablespoonsmoked paprika(pimenton)
1 tablespoonfresh lemon juice
kosher salt and freshly ground black pepper(as needed for seasoning)
8 tablespoonolive oil(divided)
⅓ cupcrushed or coarsely chopped walnuts
1 hanger steak
6–8 whole scallions
2 tablespoonred wine vinegar
3 tablespoonwhole grain mustard
½ teaspoonfresh thyme leaves
flaky sea salt(such as Maldon, as needed)
Directions
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.
Glad it’s not just me (and 1700 posts, wow!). But even when you feel you have nothing to say you’re still engaging (and leave us a great recipe).
and yet, somehow still a fun little read, and of course now we all want this for dinner. xo
No need for blog blather when you’ve got such a great dish to serve up. Good food done right. We’re all too busy eating to talk! Thanks. And Happy Holidays!
1700 posts! Wow!
I get it. I think that is why I like writing about things around the food rather than the food itself. The material is endless for me! 60 years of eating = lots of stories!
Will pick up some hangar steak this weekend at the market — this sounds fab.
Perhaps it’s what you do day in and day out? I just spent 5 days with my 90 year old mother who has dementia. It took me about two days to recover. However, love hanger steak and the green onions are perfect.
Yes. I’m sure that’s a part of it. GREG