Hanger steak is a favorite of butchers. Traditionally, it’s the cut they got to take home because it was considered too ordinary for customers. It’s really tender and delicious if cooked rare and thinly sliced, and it is becoming very popular.
In a small bowl, combine paprika, salt, pepper, garlic,Worcestershire and oil. Rub into hanger steak. Marinate in refrigerator until ready to cook.
Grill thicker part of steak for about 5 minutes per side and thinner part for 3 minutes per side, or until a meat thermometer registers 125°to 130°F (52° to 54°C) for medium-rare. You can also sear the steak in a lightly oiled, hot, heavy pan for 1 to 2 minutes per side. Finish cooking in a 425°F (220°C) oven for 7 to 10 minutes, or until medium-rare.
Let steak rest for a few minutes before carving thinly on the diagonal.