- 4 sprigs fresh thyme, leaves picked and chopped
- 2 cloves garlic, smashed and finely chopped
- Pinch crushed red pepper
- Extra-virgin olive oil
- 2 pounds hanger steak, trimmed
- Kosher salt
Combine the garlic, thyme and crushed red pepper with olive oil to make a loose paste. Coat the hanger steaks with the paste and sprinkle generously with salt. Let marinate in the fridge overnight or up to 2 hours outside of the fridge.
Preheat the grill.
If the steaks have been marinated ahead, remove them from the fridge and let them come to room temperature.
Grill the steaks for 4 to 5 minutes on each side. Let the steaks rest for 5 to 10 minutes before slicing.
Slice the steaks on the bias and serve immediately.
Wine Pairing Suggestion: Bandol red