Mustard Rosemary Hanger Steak
Serves 6
Here is what you need:
2 hanger steaks, about a pound and a half each
3 cloves garlic pushed through a press, or grated
2 sprigs fresh rosemary finely chopped
4 TBS Dijon mustard
¼ tsp red pepper flakes
zest and juice from one lemon
olive oil
Kosher salt and fresh ground pepper
Here is what you need to do:
Trim the hanger steak of any membrane.
In a bowl combine the mustard, garlic, lemon juice and zest, rosemary and red pepper. Coat the steak with the mixture and let sit in the fridge for 2 hours or overnight. Make sure you take the steak out at least 30 minutes before cooking. You want it at room temperature before cooking.
Heat up your cast iron skillet or grill or grill pan. When hot, drizzle with some olive oil or if using grill brush with olive oil. Season the steak with salt and pepper.
Put steak in pan and let cook for about 5 to 6 minutes, it will depend on how thick your steak is and what temperature you prefer. We like medium rare.
Remove from pan, put it on a cutting board and cover with foil. Let rest for 10 minutes. Slice against the grain and serve.Let’s Eat!!