Grilled Hanger Steak
Get the most bang for your buck by infusing this inexpensive cut of meat with a rich, flavorful marinade.
Grilled Hanger Steak
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Grilled Hanger Steak
Get the most bang for your buck by infusing this inexpensive cut of meat with a...
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Mad Hungry, November 2010
- Yield Serves 6
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Ingredients
- 3/4 cup red wine
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon sugar
- 1/2 teaspoon freshly ground black pepper, plus more for grilling
- 2 pounds hanger steak
- 5 garlic cloves, smashed and peeled
- Coarse salt
Directions
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In a dish large enough to hold the meat, whisk together the wine, Worcestershire sauce, mustard, sugar, and pepper. Rub the meat with the garlic and place both in the marinade. Turn the meat to coat completely with the marinade. Cover and chill for at least 2 hours and up to overnight.
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Bring the meat to room temperature. Prepare an outdoor grill or heavy saute pan. Remove the meat from the marinade and pat dry. Generously salt and pepper both sides. Place on the hot grill, cover and cook for 4 minutes. Turn and cook for an additional 6 to 8 minutes for medium rare, 140 degrees on an instant-read thermometer. Let the meat sit for at least 5 minutes before carving. This can also be cooked under the broiler.
This is an excellent dish. I used a flat iron steak since I can't find hanger steaks. You could also use a flank steak. Anyway, this dish is very flavorful and easy.