Marinated Grilled Hanger Steak
This recipe guides you through preparing a flavorful Marinated Grilled Hanger Steak. Combining Dijon mustard, garlic, rosemary, and lemon, the steak is marinated to infuse rich flavors and tenderize the meat. Grilled to perfection and then rested, this dish promises a juicy, tender, and aromatic main course.
Equipment
- 1 Grill Gas or charcoal grill
- 1 Small Mixing Bowl For preparing the marinade
- 1 Tongs For handling the steak on the grill
- 1 Grill Brush and Oil Rag For cleaning and oiling grill grates
- 1 Cutting Board and Sharp Knife For trimming and slicing the steak
Ingredients
Main
- 4 tablespoons Dijon mustard
- 3 cloves garlic smashed and finely chopped
- Pinch crushed red pepper
- 2 sprigs rosemary picked and finely chopped
- Juice and zest of 1 lemon
- 2 1 1/2-pound each hanger steaks, trimmed, membrane removed and cut in half lengthwise
- Kosher salt
- Extra-virgin olive oil
Instructions
- 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?
Notes
1. Hanger steak has a tough central membrane; ensure it's meticulously trimmed for optimal tenderness. Slicing against the grain after resting is also paramount to achieve a melt-in-your-mouth texture.2. The acid from the lemon juice in the marinade helps to tenderize the meat, while the Dijon and rosemary infuse deep flavor. Allow adequate marination time for the best results, but don't over-marinate as the acid can toughen the meat if left for too long.3. Always rest the steak after grilling! This crucial step allows the meat fibers to relax and reabsorb juices, ensuring a succulent and flavorful bite. Skipping this step results in a dry steak.