Grilled Hangar Steak with Charmoula Sauce, GF & FODMAP

By MaryEllen

The hangar steak comes with a visible line of connective tissue running lengthwise down the center. It is tough and should be removed before marinating; use a very sharp slicing knife to remove it. Look at both sides of the steak before going in with your knife, so you can see the direction and placement of this connective tissue.
Marinated in our vibrant Charmoula Sauce and then grilled over a hardwood fire this is a spectacular dish – served warm or at room temperature. You can also use a propane grill or even a grill pan, indoors.

Ingredients

• Ingredients:
• Grilled Hangar Steak with Charmoula Sauce
• to Grilled Hangar Steak with Charmoula Sauce is packed with flavor and this dish is just as great warm as it is at room temperature. Make the Charmoula Sauce first and you will be ready to go.
• 1 1 1 batch Charmoula Sauce, divided (see the recipe for ingredients and directions
• 2 2 2 pounds (910 g) hangar steak (probably 2 steaks; read headnote above)
• Vegetable oil

Details

Adapted from fodmapeveryday.com

Preparation

Step 1

Preparation:

Pour about half of the Charmoula Sauce (you can do this by eye) into a heavy zip-top bag or nonreactive bowl and add the steak. Toss to coat well. Seal bag or cover bowl and refrigerate overnight.
Prepare a medium-hot grill, propane or hardwood charcoal, or preheat a grill pan indoors. Brush (your clean) grates with a little vegetable oil.
Remove steak from the marinade, allowing excess to drip away, and discarding all of the marinade that came in contact with the raw meat.
Grill for about 8 to 10 minutes total, turning a few times or until meat registers 125°F/52°C for medium rare (or to your liking). Transfer to a cutting board and allow to rest for 5 minutes before slicing across the grain on the diagonal. Drizzle with reserved Charmoula Sauce and serve. Great at room temperature, too.