Grilled Hanger Steak
Description
This easy recipe for grilled hanger steak highlights the flavor of the meat. You can skip the spice rub if you like.
Ingredients
•
2 pounds hanger steaks
•
2 teaspoons Worcestershire sauce
•
1/4 teaspoon garlic powder
•
1/4 teaspoon onion powder
•
1/4 teaspoon freshly ground black pepper, or to taste
•
1 tablespoon olive oil
•
1/2 teaspoon sea salt, or to taste
Directions
1
Trim away fat and membrane from the surface of the steak about 2 hours before cooking time. If the hanger steak is whole, gently tease the meat away from the long center sinew and discard it in order to create 2 long, thin steak pieces. Place trimmed steaks in a non-reactive baking dish.
2
Combine Worcestershire sauce, garlic powder, onion powder, and ground black pepper in a small bowl. Rub spice mix over all the surfaces of the steak.
3
Cover steak with aluminum foil and allow to stand at room temperature for about 2 hours.
4
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
5
Rub the steaks with olive oil and lightly sprinkle with sea salt.
6
When the cooking grates are hot, place oiled steak onto the grate and cook steaks until firm and reddish-pink and juicy in the center, 2 to 3 minutes per side (medium-rare). An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove from the grill and tent with foil to allow residual heat to bring internal temperature up to 135 degrees F (57 degrees C).
7
Slice about 1/4 inch thick, across the steaks, and serve warm.