Recipe courtesy of Anne Burrell
From:
Food Network Magazine
Grilled Hanger Steak
Getting reviews...
- Level: Easy
- Total: 35 min (plus 2-hour marinating)
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 481
- Total Fat
- 33 g
- Saturated Fat
- 12 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 46 g
- Cholesterol
- 146 mg
- Sodium
- 589 mg
"Hanger steak can get tough if you cook it too long, but I love how yummy it tastes with a great marinade," says Anne.
- Level: Easy
- Total: 35 min (plus 2-hour marinating)
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 481
- Total Fat
- 33 g
- Saturated Fat
- 12 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 46 g
- Cholesterol
- 146 mg
- Sodium
- 589 mg
Ingredients
Directions
- In a small bowl, combine the mustard, garlic, rosemary, lemon zest and juice and crushed red pepper. Schmear the steaks with this deliciousness, place in a shallow baking dish and let them hang out in the fridge at least 2 hours or overnight.
- Preheat a grill to medium high. Season the steaks with salt.
- When the grill is hot, brush it clean and oil the grates. When the flames have dissipated, place the steaks on a hot spot on the grill. Brush with the excess marinade and move the steaks away from the flame if there is a flare-up. Grill the steaks for 4 to 6 minutes on each side for medium rare. Remove from the grill and let rest for 5 to 10 minutes before slicing.
