Chef Christopher Lee prefers to use hanger steak in this recipe. It is a very flavorful cut of beef that goes great with grilled onions and blue cheese.
20m
PREP TIME
15m
COOK TIME
453
CALORIES
11
INGREDIENTS
Servings: 8
Ingredients
- 1/2 cup olive oil
- 2 tablespoons grated lemon peel
- 2 teaspoons McCormick Gourmet™ Organic Chili Powder
- 2 teaspoons McCormick Gourmet™ Organic Ground Cumin
- 2 teaspoons McCormick Gourmet™ Organic Smoked Paprika
- 2 teaspoons sea salt from McCormick® Sea Salt Grinder
- 1/2 teaspoon McCormick Gourmet™ Organic Cayenne Red Pepper
-
2
pounds
hanger steak
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Substitutions available
/ flat iron or skirt steak
- 4 ears corn, husked
- 2 large sweet onions, cut crosswise into thick slices
- 4 ounces Maytag blue cheese, crumbled
INSTRUCTIONS
- 1 Mix oil, lemon peel, chili powder, cumin, smoked paprika, sea salt and cayenne pepper in medium bowl until well blended. Reserve 1/2 the marinade for brushing. Place steak in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 2 hours or longer for extra flavor
- 2 Grill corn and onion slices over medium heat 5 to 10 minutes or until golden brown and tender, turning occasionally and brushing with reserve marinade. Cool slightly. Cut corn kernels off cobs. Set grilled onions and corn aside. Remove steak from marinade. Discard any remaining marinade
- 3 Grill steak over medium-high heat 2 to 3 minutes per side for medium-rare doneness. (Cook 2 minutes longer for each additional degree of doneness.) Transfer steak to cutting board. Let stand 5 minutes before slicing
- 4 Slice steak across the grain into thin slices. Place corn on each plate. Arrange steak slices on top of corn. Top with grilled onions and blue cheese
