This tasty steak recipe, from chef Emeril Lagasse's "Emeril at the Grill" cookbook, is perfect for warm weather gatherings.



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (4)

10 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 2
Rating: Unrated
I found this information on Wikipedia. Lots of information. Print this off and take it to your butcher. He should be able to give you what you need with this information.
Rating: Unrated
Hanger/Skirt steak is used for fajitas, never had it out of the US, Mexico, or other Latin American country, but you could also use London Broil cut or other steak for this recipe. Recommend asking your butcher what cuts are available in your countries. Good luck.
Rating: Unrated
I live in Scotland and also have never heard of Hanger steak
Rating: Unrated
I live in Canada--what is Hanger steak or skirt steak. I have never heard or it before