hanger steak
Hanger Steak
When you're craving the deep, rich flavors of beef, this hanger steak is the way to go. Hanger steak provides a more intense flavor than sirloin or tenderloin, and sauced with Worcestershire, garlic and fresh thyme, it's a versatile protein that'll go with any meal.
Ingredients:
- 1 hanger steak (1-1/2 pounds)
- 2 tablespoons olive oil
- 1 tablespoon worcestershire sauce
- 4 garlic cloves, minced
- 3/4 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1/2 teaspoon minced fresh thyme
Directions:
- Trim membrane and excess fat from hanger steak. Cut into 2-inch thick steaks. Set aside.
- In a shallow dish, whisk the olive oil, Worcestershire, garlic, salt, pepper and thyme until combined. Add beef; turn to coat. Cover and refrigerate at least 4 hours or overnight.
- Preheat grill to 350°. Grill, covered, over medium-high heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-6 minutes on each side. Let steak stand 5 minutes.
- Cut diagonally across the grain into thin slices.
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