Grilled Hanger Steak
Hanger steak is sliced into narrow, half-foot-long pieces, which are perfect for maneuvering around a small grill. Serve this with heavy-duty sides like potatoes and creamed spinach.
Mad Hungry, November 2010
- 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
- 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.
- 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.
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