juice and zest of ½ lemon or more depending on what you like.
little crushed red pepper
Fresh black pepper for serving.
Here is what you need to do:
In a glass bowl combine the mustard, garlic, rosemary, lemon zest and juice and crushed red pepper.
Rub the mustard mixture all over the steaks, place in a shallow glass baking dish and let sit in the fridge for 2 hours or overnight.
Take the steaks out of the fridge for 30 minutes to come to room temperature. Season with salt.
On a hot grill or grill pan cook the steaks for about 4 minutes a side for medium rare, it will depend on the thickness.
Note, hanger steaks do not do well if cooked to medium or well done. If that is your temperature preference try another steak. Remove from the grill and let rest for 5 to 10 minutes before slicing against the grain.