Chef Anne Burrell guides you on the path to shockingly tender Grilled Hanger Steaks, with foolproof tips to making the most of this flavourful cut. Her steak shines alongside melt-in-your-mouth Ratatouille, plus a Grilled Octopus with Celery and Cannellini Bean Salad makes a stellar appetizer. Celebrate the rustic French flavours with a glass of red Bandol wine from Provence.
Total Time: 12 hr 20 min
Prep: 10 min
Inactive:12 hr
Cook: 10 min
Yield:4 to 6 servings
Wine Pairing Suggestion: Bandol red
Level:Easy
Ingredients
- 4 sprigs fresh thyme, leaves picked and chopped
- 2 cloves garlic, smashed and finely chopped
- Pinch crushed red pepper
- Extra-virgin olive oil
- 2 pounds hanger steak, trimmed
- Kosher salt
Directions
- Combine the garlic, thyme and crushed red pepper with olive oil to make a loose paste. Coat the hanger steaks with the paste and sprinkle generously with salt. Let marinate in the fridge overnight or up to 2 hours outside of the fridge.
- Preheat the grill.
- If the steaks have been marinated ahead, remove them from the fridge and let them come to room temperature.
- Grill the steaks for 4 to 5 minutes on each side. Let the steaks rest for 5 to 10 minutes before slicing.
- Slice the steaks on the bias and serve immediately.