Grilled Marinated Hanger Steak
The long, relatively thin cut known as hanger steak may be labeled "butcher's steak," "bistro cut," or, if already cut lengthwise into two pieces, "steak strips." To prevent an overly chewy texture, hanger steak should be sliced thinly across the grain. This recipe can be doubled to feed a crowd or be used for sandwiches.
- 1/4 cup safflower oil
- 1/4 cup balsamic vinegar
- 1 tablespoon chopped garlic
- 2 teaspoons freshly ground pepper, plus more for seasoning
- 1 hanger steak (1 1/2 to 2 pounds), cut lengthwise into 2 strips and membrane removed
- Coarse salt
Prep: Combine oil, vinegar, garlic, and pepper in a large shallow dish. Add steak, turning to coat. Refrigerate at least 6 hours and up to 8, turning once if possible. Remove steak from marinade, and discard marinade. Let steak stand at room temperature 30 minutes. Season very generously with salt and pepper.
Grill: Heat grill to medium-high. Grill steak, uncovered, rotating frequently, until internal temperature reaches 125 degrees for medium-rare or 130 degrees for medium, about 12 minutes total. Transfer steak to a cutting board, and let rest 5 minutes. Slice steak on the diagonal.