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.
