This marinade comes from Bonnie Stern’s Friday Night Dinners, where she uses it on Hanger steaks, which benefit from the tenderizing action of a marinade. I find that this marinade is excellent for any steak at all, whether they need it or not! It just complements the flavour of the beef so perfectly. I have included directions on grilling and cooking steaks indoors.
- 1 tbsp paprika
- 1 tsp kosher salt
- 1 tsp pepper
- 3 cloves minced garlic
- 1/4 cup Worcestershire sauce
- 1/4 cup olive oil
- 2 lb steak
- In a small bowl, combine paprika, salt, pepper, garlic, Worcestershire and oil. Rub into steak. Marinate in refrigerator until about an hour before cooking time.
- Bring steak to room temperature before proceeding.
- You can either grill on a barbecue, or use a stovetop and oven:
- To grill on a barbecue: Get half of your grill nice and hot (if you’re able to do just half), to the point where you can only hold your hand over the heat for 2 seconds. Sear one side of the steak for 2 minutes, then flip and sear the other side. Keep grill covered, and if you have vents, keep those wide open. Then, move your steak to the cooler side of the grill, or if space doesn’t allow, just drop the heat by closing your vents (or turning the gas down). Continue to grill at moderate heat for 4-5 minutes, flipping the steak at least once, until 130°F for medium-rare. Let your steak rest for 5 minutes, loosely covered with tinfoil, before serving.
- To cook indoors: Oil an oven-proof, heavy pan (such as cast iron) and get it nice and hot on the stove, then sear your steak for 1-2 minutes per side. Then put the whole pan in a 425°F oven for 7-10 minutes until the desired temperature.