Broiled Hanger Steak

Name: Broiled Hanger Steak
Yield: Serves 4
Ingredients: 1/4 cup Dijon mustard; 1/4 cup whole grain mustard; 1/2 cup molasses; 3 tablespoons prepared horseradish, drained; 2 tablespoons honey; 2 tablespoons ketchup; Kosher salt and freshly ground black pepper; 4 (8-ounce) hanger steaks; 4 tablespoons (1/2 stick) unsalted butter, softened; Kosher salt and freshly ground black pepper; Spice Rub (recipe follows); Parsley Oil (page 239; optional), for garnish; 3 tablespoons smoked sweet Spanish paprika; 2 teaspoons ground ancho chile; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon dry mustard; 1 teaspoon dried oregano; 3/4 teaspoon kosher salt; 3/4 teaspoon freshly ground black pepper; (makes 1/3 cup)

December 14, 2011

A favorite cut of butchers, hanger steak is also the steak of choice for the quintessential French bistro dish steak frites. It may not have the cachet of a hulking porterhouse or a pricey filet, but what it lacks in name it more than makes up for in taste. Hanger steak has a rich, beefy flavor that is enhanced here by a savory rub. Bar Americain’s steak sauce is a balanced blend of the sweet and sharp notes of molasses, honey, Dijon mustard, and horseradish. You could serve this steak with Fries Americain (page 164) for your own steak frites, or you could make it the centerpiece of an American steakhouse meal by pairing it with Brooklyn Hash Browns (page 163) and Creamed Kale (page 169). (Both the rub and the steak sauce are available for purchase at bobbyflay.com.)

Recipe notes

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