Marinated Grilled Hanger Steak

Marinated Grilled Hanger Steak

4 T Dijon mustard (or less if you don't love mustard)
3 cloves garlic, finely chopped
Pinch crushed red pepper
2 sprigs rosemary, finely chopped
1 t. thyme, finely chopped
Juice and zest of one lemon
2 (1.5 pound each) hanger steaks. Trim the steaks, remove membrane, and cut in half lengthwise.
Kosher Salt
Oil for Grill

In a small bowl, combine the dijon, garlic, lemon juice and zest, crushed red pepper, and thyme. Put the steaks in a big ziplock bag and pour the marinate over the steaks. Let them marinate a minimum of 2 hours, better yet overnight.

Preheat the grill, season the steaks with salt.

When grill is hot, brush and oil the grill. When flames have dissipitated, place the steaks on a hot spot on the grill. Brush with excess marinade and move the steaks out of the flame if there is a flare up. Grill for 4 to 5 minutes on each side for medium rare. Remove steaks from grill and let rest for 5 minutes. Cut horizontally against the grain, and serve.

We had this tonight, a winner in my book. Served with onions and mushrooms I cooked down till they released all their flavors, and zucchini fries I made in the oven. Zucchini was cut very thin, doused some olive oil and salt on them, and put in 400 degree oven till they were crispy. All very good.

Thanks for sharing.

Love the zucchini tip! <img src="http://www.traveltalkonline.com/forums/images/graemlins/dine.gif" alt="" />

Love Hanger Steaks.