Grilled Hanger Steak

Name: Grilled Hanger Steak
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 to 6 servings
Ingredients: 1/4 cup Dijon mustard; 3 cloves garlic, smashed and finely chopped; 2 sprigs rosemary, picked and finely chopped; Zest and juice of 1 lemon; Pinch of crushed red pepper; 2 1 1/2-pound hanger steaks, trimmed, membrane removed and cut in half lengthwise; Kosher salt; Extra-virgin olive oil

Getting reviews...

Level: Easy

Total: 35 min (plus 2-hour marinating)
Active: 25 min

Yield: 4 to 6 servings

"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

Ingredients

Deselect All

1/4 cup Dijon mustard

3 cloves garlic, smashed and finely chopped

2 sprigs rosemary, picked and finely chopped

Zest and juice of 1 lemon

Pinch of crushed red pepper

2 1 1/2-pound hanger steaks, trimmed, membrane removed and cut in half lengthwise

Kosher salt

Extra-virgin olive oil

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.