Herb-Infused Grilled Hanger Steak
Indulge in the rich flavors of this Herb-Infused Grilled Hanger Steak recipe, inspired by culinary expert Anne Burrell. The marinade is a delightful combination of zesty lemon, aromatic rosemary, and a hint of heat from crushed red pepper. If hanger steak isn't available, don't fret—this versatile marinade works beautifully with various cuts, including flank steak and tri-tips. Perfect for summer barbecues or weeknight dinners, this dish promises to impress with its juicy tenderness and depth of flavor. Pair it with your favorite sides for a complete meal that will leave your guests asking for seconds.
4
Servings
363
Calories
8
Ingredients
Ingredients
Dijon mustard
4 (tablespoons)
Garlic
3 (cloves, smashed and finely chopped)
Crushed red pepper flakes
1 (pinch)
Rosemary
2 (sprigs, picked and finely chopped)
Lemon
1 (juice and zest of)
Hanger steaks
2 (1.5 lbs each) (trimmed, membrane removed and cut in half lengthwise)
Kosher salt
to taste (for seasoning)
Extra virgin olive oil
as needed (for grilling)
Instructions
1
In a small mixing bowl, whisk together the Dijon mustard, crushed garlic, finely chopped rosemary, lemon juice, lemon zest, and red pepper flakes until well blended. This will create a flavorful marinade.
2
Generously coat the hanger steaks with the marinade, making sure to cover all surfaces. For the best flavor, refrigerate and allow the steaks to marinate for at least 2 hours, preferably overnight.
3
When ready to grill, preheat your grill to high heat. Sprinkle kosher salt evenly over both sides of the marinated steaks.
4
Once the grill is hot, lightly brush the grill grates with oil to prevent sticking. Be sure to handle any flame flare-ups by moving the steaks to cooler spots on the grill.
5
Place the steaks on the hottest part of the grill. Grill for about 4 to 5 minutes on one side, then flip and grill for an additional 4 to 5 minutes for medium-rare doneness. Use the remaining marinade to brush over the steaks while grilling, enhancing the flavor.
6
Remove the steaks from the grill and let them rest for 5 to 10 minutes. This resting period ensures the juices redistribute throughout the meat. Once rested, slice against the grain and serve immediately, enjoying the deliciously marinated flavors.
Nutrition Information
25.5g
Fat
3.5g
Carbs
33g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Herb-Infused Grilled Hanger Steak?
It is a rich and flavorful steak dish featuring a marinade of lemon, rosemary, garlic, and Dijon mustard, grilled to medium-rare perfection.
Who inspired this specific hanger steak recipe?
This recipe is inspired by the culinary techniques of expert chef Anne Burrell.
What are the primary flavors in the marinade?
The marinade combines zesty lemon, aromatic fresh rosemary, savory garlic, and a subtle heat from red pepper flakes.
How many servings does this recipe make?
This recipe is designed to serve 4 people.
What can I use if hanger steak is unavailable?
You can easily substitute hanger steak with flank steak or tri-tip cuts.
How long should the steak marinate?
For best results, marinate the steak for at least 2 hours, though letting it sit overnight is preferred for deeper flavor.
What is the calorie count per serving?
Each serving contains approximately 363 calories.
How much protein is in one serving?
There are 33 grams of protein per serving in this dish.
Is this recipe low in carbohydrates?
Yes, it is relatively low-carb with only 3.5 grams of carbohydrates per serving.
How do I prepare the garlic for the marinade?
The garlic cloves should be smashed and then finely chopped before being added to the mix.
What grill temperature is recommended?
The grill should be preheated to high heat before cooking the steaks.
How do I prevent the steak from sticking to the grill?
Lightly brush the grill grates with extra virgin olive oil once the grill is hot.
What is the cook time for medium-rare?
Grill the steaks for approximately 4 to 5 minutes per side to achieve a medium-rare doneness.
Should I use the marinade during the cooking process?
Yes, you can brush the remaining marinade over the steaks while they are on the grill to enhance the flavor.
Why must the steak rest after grilling?
Resting allows the juices to redistribute throughout the meat, ensuring every bite is tender and juicy.
How long should the steak rest?
The steak should rest for 5 to 10 minutes before slicing.
What is the best way to slice hanger steak?
Always slice the steak against the grain to ensure the meat is easy to chew.
How much meat does this recipe require?
The recipe calls for two 1.5 lb hanger steaks, totaling 3 lbs of meat.
Is this recipe spicy?
It has a very mild kick from a single pinch of crushed red pepper flakes, but it is not considered a spicy dish.
When should I add the salt?
Sprinkle kosher salt over both sides of the steaks just before placing them on the hot grill.
How do I prepare the hanger steaks before marinating?
The steaks should be trimmed, the membrane removed, and then cut in half lengthwise.
What are the fat contents of this dish?
This recipe contains 25.5 grams of fat per serving.
What type of mustard is used in the marinade?
The recipe uses 4 tablespoons of Dijon mustard.
Can I use this recipe for a summer barbecue?
Yes, it is perfect for summer grilling and outdoor entertaining.
What should I do if there are flame flare-ups on the grill?
If flames flare up, move the steaks to a cooler spot on the grill until the flames subside.
What type of oil is best for this recipe?
Extra virgin olive oil is recommended for brushing the grill grates.
Does the recipe use lemon zest?
Yes, it uses both the juice and the zest of one lemon for a bright citrus flavor.
How much rosemary is needed?
You will need 2 sprigs of rosemary, picked and finely chopped.
Is this a quick weeknight dinner?
While it requires at least 2 hours of marinating, the actual grilling and prep time is quite fast, making it a great option if planned ahead.
What is the best salt for seasoning?
Kosher salt is the preferred seasoning for this steak recipe.