Description
A recipe for Grilled Salt- and Herb-Crusted Steak

Ingredients

• Marinade
  
• 3/4 cup red Rioja wine
  
• 1 tablespoon finely chopped fresh tarragon leaves
  
• 1 tablespoon grated onion
  
• 1 large clove garlic, pressed or minced
  
• 2 teaspoons packed brown sugar
  
• 1 teaspoon Diamond Crystal kosher salt
  
• 4 hanger steaks*, about 6 ounce each (about 3/4 inch thick)
  
• Rub
  
• 1 tablespoon fresh thyme leaves
  
• 2 teaspoons Diamond Crystal kosher salt
  
• 1 teaspoon sugar
  
• 3/4 teaspoon cracked or coarse ground black pepper

Preparation
Marinade: Combine marinade ingredients in small bowl; whisk to dissolve kosher salt and sugar. Place steaks and marinade in large, sealable food storage bag. Press to remove excess air and seal bag. Toss lightly to coat evenly. Refrigerate and marinate at least 6 hours to overnight, turning occasionally.

Rub: Strip thyme leaves from thick stems and coarsely chop or rub between fingers to separate leaves from stems. Combine thyme, remaining 2 teaspoons kosher salt, sugar and pepper in small bowl; mix well. (To evenly distribute thyme throughout kosher salt, rub between fingers to mix.)

Heat grill to medium-high direct heat. Remove steaks from marinade; discard marinade. Pat steaks gently with paper towel. Spread kosher salt mixture evenly on steaks to coat; press lightly.

Place steaks on grill. Grill steaks, covered, 9 to 11 minutes or until desired doneness, turning once.

*The hanger steak is a thick strip of meat from the underside of the cow. It hangs (hence the name) between the rib and the loin. It is part of the diaphragm and is full of flavor but can dry out and get tough when exposed to dry heat. When grilling or broiling, use a marinade to keep it moist.

Nutrition
no information available

Serves
Serves 4

Variations
no information available