Simple Grilled Hanger Steak With Worcestershire, Garlic, And Thyme
- 4 cloves garlic
- a few sprigs thymes, leaves removed
- kosher salt and pepper to taste
- 1/4 cup olive oil
- 2 tablespoons Worcestershire sauce
- 1.75 pounds hanger steak, membrane removed, loins butterflied, see notes above
- In the bowl of a food processor, make a paste with the garlic, pepper, thyme, and a pinch of salt. Place the meat in a shallow vessel. Rub the paste over the meat. In a small bowl, whisk together the oil and Worcestershire. Pour this mixture over the meat. Turn the meat to coat in the marinade. Refrigerate for at least 1 hour.
- Meanwhile, prepare a grill for high heat. (See notes above). Wipe off excess marinade. Season meat on both sides generously with salt and pepper. Grill over hot coals uncovered, 2 to 3 minutes a side until a thermometer registers 125u0b0F for medium rare or 135u0b0F for medium. Transfer meat to a board to rest for 10 minutes before slicing against the grain. Reference the video above if you are having a hard time figuring out which way is against the grain - it's not always easy to tell.
garlic, thymes, kosher salt, olive oil, worcestershire sauce, hanger steak
Taken from food52.com/recipes/72976-simple-grilled-hanger-steak-with-worcestershire-garlic-and-thyme (may not work)