Hanger Steak Grilled

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Hanger Steak Grilled
  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.

Cook’s Note:

The marinade step is not necessary, but bringing the steak to room temperature gives the best results. If you are not using the marinade, be sure to oil the meat well with olive oil or cooking oil of choice. Add salt and pepper, and cook to desired doneness.

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