Recipes Ingredients Meat & Poultry Beef Recipes Hanger Steak with a Smoky Paprika Rub 3.3 (10) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 27, 2011 Print Rate It Share Share Tweet Pin Email Servings: 4 This tasty steak recipe, from chef Emeril Lagasse's "Emeril at the Grill" cookbook, is perfect for warm weather gatherings. Ingredients 2 pounds hanger steak, membrane trimmed ½ cup vegetable oil ½ cup balsamic vinegar ¼ cup sherry-wine vinegar ½ cup apple juice 1 ½ cups chopped onion ¼ cup chopped garlic 2 tablespoons Smoky Paprika Rub, plus more for seasoning Directions Place steak in a gallon-size plastic resealable food storage bag. In a medium bowl, combine oil, balsamic and sherry-wine vinegar, apple juice, onion, garlic, and 2 tablespoons paprika rub. Pour over steak in plastic bag. Marinate, refrigerated, at least 6 hours and up to overnight, turning every few hours. Remove steak from refrigerator and let come to room temperature for 1 hour. Preheat grill or grill pan to high heat. Remove steak from marinade and season with additional paprika rub. Grill for 2 minutes, then rotate steak 90 degrees to create crosshatch marks. Cook for 2 minutes more. Turn steak and repeat process, cooking until steak has reached desired level of doneness. Steak is best served rare to medium-rare to avoid toughness. Remove steak from grill and let stand 5 minutes before slicing against the grain for serving. Rate it Print