This hanger steak recipe is based on a dish from Morocco. It has a tasty harissa sauce that gives the juicy, tender steak a spicy kick and more flavor. This dish is great for grilling or searing in a pan, and the spicy and citrusy flavors are sure to impress.
Ingredients: 2 hanger steaks. Salt and pepper to taste. 2 tablespoons olive oil. 1/4 cup Moroccan harissa paste. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon smoked paprika. 1/4 cup fresh cilantro, chopped. 1/4 cup fresh parsley, chopped. 1 lemon, juiced.
Instructions: On both sides, salt and pepper hanger steaks. Ground cumin, ground coriander, smoked paprika, chopped cilantro, chopped parsley, and lemon juice should all be mixed together in a bowl. Cover all of the steaks with the harissa mixture by rubbing it on them. For better flavor, let it sit for at least 30 minutes or overnight. Warm up the grill or grill pan over medium-high heat. Use olive oil to clean. For medium-rare steaks, grill them for about 4 to 5 minutes per side, or until they're done the way you like them. Take the steaks off the grill and let them rest for 5 minutes. Then cut them into pieces. Hanger steaks should be cut across the grain and served with extra harissa sauce on the side.