Hanger Steak with Worcestershire Marinade
Hanger steak is a favorite of butchers. Traditionally, it’s the cut they got to take home because it was considered too ordinary for customers. It’s really tender and delicious if cooked rare and thinly sliced, and it is becoming very popular.
Bonnie Stern’s Friday Night Dinners
| Servings |
| 6servings |
| Servings |
| 6servings |
Ingredients
- 1 tbsp paprika
- 1 tsp kosher salt
- 1 tsp pepper
- 3 cloves garlic minced
- 1/4 cup Worcestershire sauce
- 1/4 cup extra virgin olive oil
- 2 lb hanger steak
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- In a small bowl, combine paprika, salt, pepper, garlic,Worcestershire and oil. Rub into hanger steak. Marinate in refrigerator until ready to cook.
- Grill thicker part of steak for about 5 minutes per side and thinner part for 3 minutes per side, or until a meat thermometer registers 125°to 130°F (52° to 54°C) for medium-rare. You can also sear the steak in a lightly oiled, hot, heavy pan for 1 to 2 minutes per side. Finish cooking in a 425°F (220°C) oven for 7 to 10 minutes, or until medium-rare.
- Let steak rest for a few minutes before carving thinly on the diagonal.
