Imagine sinking your teeth into a perfectly grilled hangar steak so tender and flavorful that it makes your taste buds dance with joy. This isn't just another steak recipe - it's a culinary journey that transforms an ordinary cut of meat into a restaurant-worthy masterpiece right in your own backyard. Get ready to impress your friends, family, and most importantly, your own palate with this mouthwatering marinated grilled hangar steak that promises to elevate your cooking skills from amateur to grill master.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 1 lb hangar steak
- 1/4 cup soy sauce
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon black pepper
Instructions
- In a medium bowl, whisk together soy sauce, olive oil, red wine vinegar, minced garlic, and black pepper to create the marinade.
- Place the hangar steak in a large resealable plastic bag or shallow dish, and pour the marinade over the meat, ensuring it is completely coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably 4-6 hours, to allow the flavors to penetrate the meat.
- Remove the steak from the refrigerator 30 minutes before cooking to bring it to room temperature, which helps ensure even cooking.
- Preheat your grill to high heat (around 450-500°F). Clean and oil the grill grates to prevent sticking.
- Remove the steak from the marinade and pat dry with paper towels to remove excess liquid, which helps achieve a better sear.
- Place the steak on the hot grill and cook for 4-5 minutes on each side for medium-rare, or adjust cooking time to your preferred doneness.
- Use a meat thermometer to check internal temperature: 130-135°F for medium-rare, 140-145°F for medium.
- Once cooked, transfer the steak to a cutting board and let it rest for 5-7 minutes to allow juices to redistribute.
- Slice the hangar steak against the grain into thin strips to ensure tenderness.
- Serve immediately and enjoy with your favorite sides such as roasted vegetables or a fresh salad.
Tips
- Marinating is Key: Don't rush the marinating process. The longer the steak sits in the marinade (4-6 hours is ideal), the more flavor it will absorb.
- Temperature Matters: Always let your steak come to room temperature before grilling to ensure even cooking.
- Pat Dry for the Perfect Sear: Remove excess marinade and pat the steak dry to achieve a beautiful, crispy exterior.
- Use a Meat Thermometer: This is your secret weapon for achieving the perfect doneness every single time.
- Rest Your Meat: Letting the steak rest after grilling allows the juices to redistribute, ensuring a juicy and tender bite.
- Slice Against the Grain: This technique breaks down the muscle fibers, making the steak more tender and easier to chew.Pro Chef's Bonus Tip: For an extra flavor boost, consider adding a sprinkle of fresh herbs like chopped parsley or a drizzle of compound butter right before serving!
Nutrition Facts
Calories: 300kcal
Carbohydrates: 1g
Protein: 35g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 90mg
