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Grilled Hanger Steak

Source of Recipe

From "Mad Hungry: Feeding Men and Boys" by Lucinda Quinn


Recipe Introduction

"You can't beat a flavorful marinade for steak, especially for a cut like hanger, which has a wonderful toothsome texture. Its compact narrow, half-foot-long pieces make it easy to maneuver around a small grill. To serve, slice it on the bias, against the grain. With potatoes and vegetables, a little goes a long way in serving the boys."

List of Ingredients

â—¦ ¾ cup red wine
â—¦ 2 tablespoons Worcestershire sauce
â—¦ 1 tablespoon Dijon mustard
â—¦ 1 tablespoon sugar
â—¦ ½ teaspoon freshly ground black pepper, plus more for grilling
â—¦ 2 pounds hanger steak, London broil, or sirloin
â—¦ 5 cloves garlic, smashed and peeled
â—¦ Coarse salt


Recipe

In a dish large enough to hold the meat, whisk together the wine, Worcestershire sauce, mustard, sugar, and pepper. Rub the meat with the garlic and place both in the marinade. Turn the meat to coat completely with the marinade. Cover and chill for at least 2 hours and up to overnight.

Bring the meat to room temperature. Prepare an outdoor grill or heavy sauté pan. Remove the meat from the marinade and pat dry. Generously salt and pepper both sides.

Place on the hot grill, cover, and cook for 4 minutes.
Turn and cook for an additional 6 to 8 minutes for medium-rare, 140° F on an instant-read thermometer. Let the meat sit for at least 5 minutes before carving. This can also be cooked under the broiler.

Serves 6



• Stretching Steak:
It's much more economical to serve boys slices of a large marinated steak like London broil or sirloin rather than smaller individual cuts (save those for just the two of you). Beef up the side dishes: potatoes, such as Italian Fries, and a couple of vegetables, such as Creamed Spinach and Grilled Portobello Mushroom Steaks.