Best Grilled Hanger Steaks Recipes

GRILLED HANGER STEAKS WITH ROASTED GARLIC ROMESCO SAUCE

Steps:

• For the romesco sauce: Preheat the oven to 450 degrees F.
• Cut off the top of the garlic just to expose the tips of the cloves. Sprinkle with salt and pepper and drizzle with olive oil. Wrap tightly in foil and roast until the cloves are golden brown and tender, about 45 minutes. Open the foil and allow the garlic to cool until cool enough to handle, then scoop the cloves out using a fork or knife or squeeze the whole head with your hand, turning it upside down to release the cloves into a small bowl.
• Puree the bread, roasted peppers, almonds, vinegar, dill, parsley, basil, anchovies, tomato and roasted garlic pulp in a blender on high speed, just blending enough so that there is still some texture to the sauce. Set aside until ready to use.
• For the hanger steaks: Preheat a grill on high heat.
• Combine the chile powder, garlic powder, pepper and seafood seasoning in a small bowl. Sprinkle the steaks on all sides with salt, then rub with the spice mixture. Grill the hanger steak on all sides, rotating so the char is even, about 10 minutes for an internal temperature of 125 degrees F or medium-rare. Allow the steaks to rest for 10 minutes.
• Carve the steaks by cutting large pieces against the grain. Serve with a squeeze of lime and the romesco sauce.

GRILLED HANGER STEAKS

Steps:

• Have the butcher butterfly the steaks, lightly pound them and score them.
• Just before serving, preheat a grill or broiler until it is very hot.
• While the grill or broiler is heating, brush the steaks with the olive oil, and season lightly with salt and pepper.
• Grill or broil the steaks a minute or two on each side (or longer) to the desired degree of doneness. Do not overcook. Slice into 2-inch wide pieces, and serve at once.

GRILLED TAMARI AND LIME HANGER STEAKS

Steps:

• Combine the tamari, lime juice, pepper flakes, sugar, garlic, and ginger in a gallon-size zipper plastic bag. Add the steak and massage the marinade into the meat. Refrigerate for at least 2 hours, or for as long as 6 hours.Heat a grill to high. Remove the steak from the marinade and pat dry discard the excess marinade. Spray the meat liberally with oil and grill for 5 minutes per side for medium. To serve, cut in thin slices against the grain.From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.