Grilled Hanger Steak Recipe with Balsamic Dijon Marinade
This Hanger Steak recipe is a carnivore's dream come true! With its robust flavors and succulent texture, this steak offers a richness that's simply irresistible. You can grill it or cook it on your Blackstone griddle.
Servings 6
Calories 324kcal
Ingredients
- ½ cup avocado oil plus more for oiling the grill or griddle
- 2 tablespoons dijon mustard
- 1 tablespoon balsamic vinegar
- 1 tablespoon fresh chopped rosemary or 1 teaspoon dried
- 1 tablespoon minced garlic
- 1 ½ teaspoons sea salt
- 1 ½ pounds hanger steak
Instructions
- In a blender or mason jar, combine the avocado oil, dijon mustard, balsamic vinegar, rosemary, garlic, and salt.
- Place the hanger steak in a shallow dish and pour the marinade over it.
- Marinate in the refrigerator overnight. If you are in a hurry, you can marinate it at room temperature for one hour.
- Remove the steak from the marinade and allow to come to room temperature.
- Blot with paper towels to remove excess moisture.
Grill
- Heat your grill to high heat. Brush the grates with oil.
- Cook the steaks for 8 to 10 minutes, flipping halfway through. (For medium-rare. Actual time will depend on the shape and thickness of the steak.)
- Allow to rest for 5 minutes, and then slice against the grain.
Blackstone Griddle
- Heat the Blackstone griddle to medium-high heat. (400 ° F to 450 ° F)
- Oil the griddle and then add the steaks.
- Cook for 5 minutes and then flip, cook an additional 4 minutes or to desired doneness.
- Remove from heat, and allow to rest fo 5 minutes before serving.
- Slice against the grain to serve.
Notes
Trimming the Membrane in Hanger Steak
I typically buy my hanger steak with the membranes removed, but if yours are not, you will want to remove them before cooking to avoid a steak that is tough and chewy. T
o do this, look for the thin, silvery skin on your steak - that's your membrane. Carefully slide your knife under it and slice it away. Be patient and take your time, we don't want any accidental cuts in the steak itself.
Storage
Store leftovers of this recipe for hanger steak steak in the refrigerator for up to three or four days. Leftovers are perfect for making steak tacos!
Properly wrapped, you can freeze it for up to three months.
Nutrition
Calories: 324kcal | Carbohydrates: 1g | Protein: 25g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 68mg | Sodium: 697mg | Potassium: 405mg | Sugar: 1g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 2mg