Dijon Marinated Hanger Steak
Serving Size / Yield
- 4 Tbs. dijon mustard
- 3 cloves garlic, smashed and chopped
- pinch crushed red pepper
- 2 sprigs rosemary, picked and finely chopped
- 1 lemon, zested and juiced
- 2 1 1/2 lb. hanger steaks, trimmed, membrane removed and cut in half lengthwise
- extra virgin olive oil
In a small bowl, combine the Dijon, garlic, rosemary, lemon juice and zest, and crushed red pepper. Rub the steaks with this mixture and let them hang out in the fridge anywhere from 2 hours to overnight.
Preheat your indoor or outdoor grill. Season the steaks with salt.
When the grill is hot, brush and oil the grates. When the flames have dissipated place the steaks on a hot spot on the grill. Brush with the excess marinade and move the steaks away from the flame if there is a flare up. Grill the steak for 4 to 5 minutes on each side for medium rare. Remove the steaks from the grill and let them rest for 5 to 10 minutes tented with foil before slicing. Serve immediately after slicing.