Marinated Grilled Hanger Steak
Elevate your next cookout with this Marinated Grilled Hanger Steak recipe, a flavor-packed dish that strikes the perfect balance between savory and aromatic. Marinated in a delectable blend of olive oil, soy sauce, balsamic vinegar, Dijon mustard, honey, fresh garlic, and fragrant herbs like rosemary and thyme, this steak is infused with bold, juicy flavors that capture the essence of gourmet grilling. The hanger steak, often referred to as the "butcher's cut" for its tenderness and rich beefy taste, is perfectly charred on a hot grill to achieve a caramelized crust while remaining tender inside. Ready in just 10 minutes of grill time, this steak is ideal for a quick yet impressive meal. Serve it sliced against the grain for unmatched tenderness and pair with grilled veggies, a crisp salad, or creamy mashed potatoes for a complete feast. Perfect for steak lovers and summer BBQs, this recipe is your go-to for mastering the art of marinated perfection!
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Recipe Information
Ingredients
- 2 pounds hanger steak
- 0.25 cup olive oil
- 0.25 cup soy sauce
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 0.5 teaspoons black pepper
- kosher salt, to taste
Instructions
In a medium-sized mixing bowl, combine olive oil, soy sauce, balsamic vinegar, Dijon mustard, honey, minced garlic, rosemary, thyme, and black pepper. Whisk thoroughly to create the marinade.
Place the hanger steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it is evenly coated. Seal the bag or cover the dish with plastic wrap.
Refrigerate the marinating steak for at least 2 hours, preferably overnight, for maximum flavor absorption.
Preheat your grill to medium-high heat (about 400-450°F). Brush the grates with oil to prevent sticking.
Remove the hanger steak from the marinade and let any excess marinade drip off. Pat the steak dry with paper towels and sprinkle both sides with kosher salt.
Place the steak on the preheated grill. Cook for about 4-5 minutes on each side for medium-rare, or until a meat thermometer reads 130-135°F. Adjust cooking time for desired doneness.
Transfer the steak to a cutting board and let it rest for 5-10 minutes to retain juices.
Slice the steak against the grain into thin strips for optimal tenderness. Serve warm and enjoy!
Nutrition Facts
Calories |
2369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.6 g | 221% | |
| Saturated Fat | 55.0 g | 275% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 3566 mg | 155% | |
| Total Carbohydrate | 30.6 g | 11% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 22.3 g | ||
| Protein | 179.2 g | 358% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 150 mg | 12% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 2815 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
