thepioneerwoman
Hanger Steak
Ree Drummond's hanger steak recipe is juicy and packed with flavor thanks to an easy marinade. Grill the beef until it's medium-rare before slicing.
👥 4 Servings⏱️ Prep & Cook: 3h 5m⏳ Prep: 35 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●whisk
- ●cutting board
📝 Preparation Steps
1
In a shallow baking dish, whisk together the olive oil, Worcestershire sauce, vinegar, mustard, rosemary, and garlic.
2
Add the hanger steaks to the marinade, turn to coat, cover, and refrigerate at least ⏱️ 2 hours and up to ⏱️ 12 hours, flipping the steaks once for an even marinade.
hanger steak (1 1/2 to 2-pounds), membrane removed and steak cut in half lengthwise1
3
Thirty minutes before you are ready to cook, remove the steak from the refrigerator. Remove the steak from the marinade and pat dry. Sprinkle all over with the salt and pepper.
4
Heat a grill to medium-high heat (about 400˚F to 450˚F) for 5 to ⏱️ 10 minutes until hot. Scrub the grill grate with a grill brush. With a pair of tongs, dip a paper towel or clean rag in some vegetable oil (do not soak it) and wipe it over the grates. Place the steaks directly over the flame and cook, covered, until a thermometer inserted in the thickest part reaches 135˚F, 5 to ⏱️ 7 minutes per side for medium-rare. Transfer to a cutting board, tent with foil, and let rest for ⏱️ 5 minutes before slicing against the grain and sprinkling with flaky salt.
Vegetable oil, for the grillFlaky salt, for sprinkling
Nutrition Facts
calories
422 Calories
fat Content
34 g
fiber Content
0 g
sugar Content
2 g
sodium Content
376 mg
protein Content
23 g
trans Fat Content
1 g
cholesterol Content
71 mg
carbohydrate Content
4 g
saturated Fat Content
10 g
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