Grilled Hanger Steak

 Hanger steak has a reputation for being tough.  The secret to good hanger steak is making sure you don't cook it too long.  I like to marinate it for extra flavor.

1/4 cup dijon mustard
3 cloves garlic, smashed and finely chopped
2 sprigs rosemary, finely chopped

Zest and juice of 1 lemon

Pinch of crushed red pepper

2- 1 1/2 lb hanger steaks, trimmed.  

(Remove membrane and cut in half lengthwise)

Kosher salt

Olive oil

In a small bowl, combine the mustard, garlic, rosemary, lemon zest and juice and crushed red pepper.  

Rub the steaks with this mixture and place in a shallow baking dish and cover with plastic wrap.  Refrigerate for at least 2 hours or overnight. 

Preheat your grill to medium high heat.  Season the steaks with salt.

When the grill is hot, place the steaks on the grill.  Brush with the excess marinade and move the steaks away from any flare ups.  Grill the steaks for 7 minutes on each side for medium well.  Remove from the grill and let rest for 5 - 10 minutes before slicing.