Bobby Flay Hanger Steak Recipe
The secret to an incredible hanger steak? Cooking it fast and letting it rest long enough to keep it from drying out.This Bobby Flay recipe nails it with a marinade that seeps into the meat, making it tender and rich-tasting in every bite.I always pat the steak dry before grilling to get that deep, caramelized crust that makes all the difference.Letting the meat come to room temperature before it hits the heat keeps it from tensing up and turning chewy.Since hanger steak naturally has a deep, beefy taste, a simple but well-balanced marinade takes it over the top without overpowering it.Once you try it cooked the right way, you'll wonder why this cut isn’t on every steakhouse menu!
Servings: 4
Ingredients
- 2 lbs Hanger Steak
- 3 cloves Garlic minced
- 2 tbsp Worcestershire Sauce
- 1 tbsp Olive Oil
- 1 tbsp Thyme fresh
- 1 tbsp Dijon Mustard
- 1 tsp Lemon Zest
- Salt to taste
- Pepper to taste
Instructions
- Combine minced garlic, Worcestershire sauce, olive oil, thyme, Dijon mustard, and lemon zest in a bowl.
- Place the hanger steak in a dish and pour the marinade over it, ensuring it's well-coated.
- Cover and refrigerate for at least 2 hours or overnight for maximum flavor.
- Preheat your grill to medium-high heat.
- Season the steak with salt and pepper before grilling.
- Grill the steak for about 4-5 minutes per side or until it reaches your desired doneness.
- Let it rest for a few minutes before slicing.