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Recipe courtesy of Anne Burrell
Recipe courtesy of Anne Burrell
Episode:
The Secret to Grilled Hanger Steak
Marinated Grilled Hanger Steak
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- Level: Easy
- Total: 2 hr 35 min
- Prep: 15 min
- Inactive: 2 hr 10 min
- Cook: 10 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
- Level: Easy
- Total: 2 hr 35 min
- Prep: 15 min
- Inactive: 2 hr 10 min
- Cook: 10 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 Dijon, garlic, rosemary, lemon juice and zest, and crushed red pepper. Schmear the steaks with this deliciousness and let them hang out in the fridge overnight or up to 2 hours in the fridge.
- Preheat the grill. Season the steaks with salt.
- When the grill is hot, brush and oil the grill. When the flames have dissipated place the steaks on a hot spot on the grill. Brush with the excess marinade and move the steaks out of the flame if there is a flare up. Grill the steak for 4 to 5 minutes on each side for medium rare. Remove the steaks from the grill and let them rest for 5 to 10 minutes before slicing. Serve immediately after slicing.
- Where's the beef?
