Grilled Hanger Steak
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.
- 3/4 cup red wine
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon sugar
- 1/2 teaspoon freshly ground black pepper, plus more for grilling
- 2 pounds hanger steak
- 5 garlic cloves, smashed and peeled
- Coarse salt
- 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 saute 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 degrees on an instant-read thermometer. Let the meat sit for at least 5 minutes before carving. This can also be cooked under the broiler.
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 (page 194), and a couple of vegetables, such as Creamed Spinach (page 213) and Grilled Portobello Mushroom Steaks (page 199).