Recipe by Laura Lorenz

Hanger steak (1-1.5lb)
2 tsp freshly ground coffee
¼ tsp dried oregano
¼ tsp garlic powder
1 tsp kosher salt
¼ tsp freshly ground black pepper (medium grind)
¼ tsp ground cumin
½ tsp ground coriander
2 tsp ancho chili powder
2 tsp smoked sweet paprika
2 tsp brown sugar
Pinch of cinnamon

Mix all the rub ingredients together until completely combined. Season the steak liberally with the coffee rub (make sure to use your hands and rub the steak until fully coated). Let the steak sit out at room temperature for 45 minutes before grilling.

Set your grill to high heat (make sure to oil the grates to prevent sticking). Grill over direct heat for 4-5 minutes per side (keep the lid closed). Check your steak with a thermometer to the desired doneness (make sure and choose the thickest part of the steak to insert the thermometer).

125 degrees-130 degrees for rare
135 degrees-140 degrees for medium rare (my favorite)
145 degrees-150 for medium

Once the desired temperature is reached, pull off the grill and place it on a cutting board to rest for 10 minutes. When serving make sure to slice against the grain. I like to serve my steak with a sprinkle of flaky sea salt, a little dab of butter, a side of sweet potato fries, and a little chopped parsley for a lovely herbal note.

*My hanger steak was 1.2 lbs and was cooked on a gas grill on high heat for a total of 9 minutes. I pulled my steak off the grill once it reached 135 degrees.
*If you are worried about your steak getting too cold while resting, lightly tent it with foil (not too tight because the steak will continue to cook).
*Don’t have a hanger steak? This rub is delicious on a ribeye or flap steak as well.
*Hanger steaks do have a tendon that runs right down the middle. You can ask your butcher to remove this or there are plenty of videos online (it’s very easy to remove). Once the tendon is removed you will have 2 steaks similar in size to a pork tenderloin