Caffeine and protein: a pure delight. —INGRAIN, Summer 2018
Beer flavor descriptors are spot-on with the spectrum of flavors—sweet, spicy, roasty, and chocolate-y—in this hanger steak rub. Serve the sliced steaks straight up or piled on top of salads, burritos, or whatever else you dream up. It’s hard to go wrong.
Pairing Try a complex and earthy Beligan-style ale like Matilda (Goose Island), a pale ale with subtle, spicy notes and a cedar-like finish. A Belgian dark ale would also be great with this dish. Leffe Brune is a nice pick.
Makes 4 to 5 servings
2 tablespoons dark brown sugar
1½ tablespoons finely ground dark coffee (espresso)
2 teaspoons chili powder (Thai)
2 teaspoons cinnamon
¼ teaspoon cayenne pepper (or to taste)
2 teaspoons kosher salt
3 pounds (roughly) hanger steak
The sugar, coffee, chili powder, cinnamon, cayenne, and salt. Brush the steaks with the oil. Sprinkle the coffee rub all over the steaks and press lightly to adhere.
The grill for indirect cooking at high heat. If using a charcoal grill, bank the coals on one side of the grill; if using a gas grill, turn burner off on one side. When hot, grill the steaks (on the hot side of grill) until just seared, 1 to 2 minutes per side. Transfer the steaks to the side without direct heat (keep steaks as close to the heated side but not directly over). Close the grill and cook until steaks reach desired doneness, 8 to 12 minutes for medium rare. Let steaks rest uncovered 10 minutes before slicing.
Want some facts with your meal? Check out our article on The Hanger Steak.