Mustard Rubbed Hanger Steak
The most basic marinade you may encounter
As always, make sure you rest your cut before and after cooking.
Ingredients
About 1 lb hanger steak
2-3 tablespoons dijon mustard
2-3 cloves garlic
Generous pinch salt
Instructions
Get your steak out of the fridge 1-2 hours before cooking.
Right when you get it out, grate the garlic cloves into a bowl. Scoop in the mustard and mix it up.
Lay the steak out and sprinkle all over generously with salt. Rub the steak all in the mustard mixture and leave it in the bowl for 1-2 hours on the counter.
Set your grill, grill pan, or cast iron skillet to medium-high heat and brush (grill) or coat (grill pan or cast iron) with olive oil.
When it is up to temperature, scrape extra marinade off the steak and lay your steak down on paper towels to dry it off as much as possible. Get your steak in and leave it alone for 4 minutes. Then flip over and cook for 4 more minutes (observe your beautiful charry crust). Then, give each side that have not yet touched the pan 30 seconds down – hanger steaks are almost cylindrical – totaling 9 minutes cook time. This will serve a consistent medium rare.
Rest steak for 10 minutes. Slice steak on an angle for *kisses fingers* presentation.
Pictured here with my Heirloom Tomato Salad.
