Marinated Grilled Hanger Steak
Votes: 6
Time: 2 hours 35 minutes
Complexity: easily
Servings: 4-6
Complexity: easily
Servings: 4-6
Hanger steak, also known as "butcher's steak," is a cut of beef from the diaphragm. This cut of meat is characterized by its large grain and rich beef flavor, yet it's not as tough as other cuts from the same area. Hanger steak is excellent for grilling, ideally to medium rare to keep the meat juicy. A citric marinade will make it even more tender and significantly reduce cooking time. Marinate the meat in a mixture of lemon juice, Dijon mustard, garlic, red pepper, and rosemary, grill it over coals, and savor the indescribable flavor of this steak.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 tablespoons Dijon mustard
- 3 cloves garlic, split and finely chopped
- A pinch of red pepper flakes
- 2 sprigs rosemary, leaves finely chopped
- Juice and zest of 1 lemon
- 2 hanger steaks (0.7 kg each), trimmed, remove membranes, cut steaks in half lengthwise
We recommend
Recipes with similar ingredients: Dijon mustard, garlic, red pepper flakes, rosemary, lemon, beef
Cooking the dish according to the recipe:
- In a small bowl, combine Dijon mustard, garlic, rosemary, lemon juice and zest, and crushed red pepper. Coat the steaks with this delicious mixture and refrigerate overnight or for at least 2 hours.
- Preheat the grill. Sprinkle the steaks with salt.
- Once the grill is hot, clean and oil the grates. When the flames have died down, place the steaks on the hottest zone. Brush with the remaining marinade and move the meat if the flames rise. Grill the steaks for 4-5 minutes on each side for medium-rare. Then remove them from the grates and let them rest for 5-10 minutes before slicing. Serve immediately after slicing. Garnish horseradish and chive sauce.
Categories:
recipe / Dinner / Main courses / Meat / Grill, barbecue / Grilled steaks / Grilled meat / / Anne Burrell
Similar recipes
