¼ cup Dijon mustard
3 cloves garlic, smashed and finely chopped
2 sprigs rosemary, picked and finely chopped
2 1½ pound hangar steaks. trimmed, membrane removed and cut in half lengthwise
Zest and juice of 1 lemon
Pinch of crushed red pepper
Extra-virgin olive oil
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 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 ;et rest for 5 to 10 minutes before slicing.
“Hangar steak can get tough if you cook it too long, but I love how yummy it tastes with a great marinade”
(plus 2hr marinade)
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