This marinated and grilled hanger steak is tender and full of amazing flavor. All you need is a simple but flavorful homemade steak marinade and a few hours before grilling it to your desired temperature.
Combine all the ingredients for the marinade in a large zip-top bag and gently shake to mix.
Add steaks and make sure they are fully covered. Get all the air out and close the bag to seal. Place the bag in a wide shallow bowl or a baking dish to protect the fridge from any spills and let it marinade for about 4 hours or overnight. Don’t marinade longer than about 12 hours though.
Set Up The Grill:
Make sure the grill grate is clean and set up two temperature zones. Start enough charcoal for high temperature. You want to the hot side to be hot, somewhere between 425° and 450°. Preheat the grill for about 10 minutes after spreading the charcoal.
To Grill The Steaks:
Take the steaks out of the marinade and let excess marinade drip off back into the back. Place them over direct heat and sear for about 4 minutes on each side.
After you get a nice sear on each side, move steaks to the cool side of the grill.
Close the lid and continue to cook until it reaches desired internal temperature. Remember to flip the steaks about half way through so it’s cooked evenly.
Use a digital instant-read meat thermometer to check the temperature. Hold the steak with metal tongs and insert thermometer through the side of the steak, towards the middle. You want to get the reading from the thickest part and in the middle of the steak.
125°-130° degrees = Rare135°-140° degrees = Medium-rare145°-150° degrees = Medium
Take them off the heat and let them rest for 5-10 minutes on the cutting board before serving.
Make sure to cut the steaks against the grain and thinly. It’s very easy to see which way the muscle runs on the hanger steak.