Grilled Hanger Steak

"Hanger steak can get tough if you cook it too long, but I love how yummy it tastes with a great marinade," says Anne.
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  • Level: Easy
  • Total: 35 min (plus 2-hour marinating)
  • Active: 25 min
  • Yield: 4 to 6 servings
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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


  1. 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.
  2. Preheat a grill to medium high. Season the steaks with salt.
  3. 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.