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Grilled Garlic and Herb-Marinated Hanger Steak

Grilled Garlic and Herb-Marinated Hanger Steak

[Photographs: J. Kenji Lopez-Alt]

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

Grilled Garlic and Herb-Marinated Hanger Steak

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About This Recipe

Yield:serves 4
Active time:30 minutes
Total time:at least 2 1/2 hours
Special equipment:grill
This recipe appears in: The Best Inexpensive Steak for the Grill, Part 1: Hanger Steak
Rated:

Ingredients

  • 2 pounds hanger steak, trimmed of excess fat and silverskin
  • 2 tablespoons olive oil
  • 2 tablespoons whole peppercorns
  • 4 garlic cloves, thinly sliced
  • 4 large sprigs parsley (leaves and stems), roughly chopped
  • 1 large shallot, thinly sliced (about 1/2 cup)
  • Kosher salt

Procedures

  1. 1

    Place hanger steaks in a shallow baking dish or plate and rub with olive oil. Add peppercorns, garlic cloves, parsley, and shallot, and 1 tablespoon salt and rub until seasonings are evenly coating surface of steak. Transfer to a plastic zipper-lock bag and seal, squeezing out as much air as possible. Refrigerate for at least 2 hours and up to overnight.

  2. 2

    Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.

  3. 3

    Remove steaks from bags, remove all seasonings, and discard. Season steaks with more salt, then place directly over hot side of grill. Cook, turning frequently until well-charred and an instant read thermometer inserted into the thickest part of each steak registers 125°F for medium rare or 130°F for medium, about 8 minutes total. Transfer to a cutting board, tent with foil, and allow to rest for 5 minutes. Slice against the grain and serve.

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