Anne Burrell's Grilled Hanger Steak

By cheeserohan

Ingredients

• 1/4 c dijon mustard
• 3 cloves garlic, smashed and finely chopped
• 2 spirgs rosemary, picked and finely chopped
• zest and juice of 1 lemon
• pinch of crushed red pepper
• 2 1 1/2- lb hanger steaks, trimmed, membrane removed and cut in half lengthwise
• kosher salt
• extra-virgin olive oil

Details

Servings 4
Adapted from foodnetwork.com

Preparation

Step 1

1. In a small bowl, combine the mustard, garlic, rosemary, lemon zest and juice and crushed red pepper. Schmear the steaks with the deliciousness, place in a shallow baking dish and let them hang out in the fridge at least 2 hours or overnight.

2. Preheat a grill to medium high,. Season the steaks with salt.

3. When the grill is hot, brush it clean and oil the grates. When the flames have dissipated, place the steaks on a hot spot on the grill. Brush with the excess marinade and move the steaks away from the flame, if there is a flare-up. Grill the steaks for 4 to 6 min on each side for medium rare. Remove from the grill and let rest for 5 to 10 min before slicing.