Grilled Hanger Steaks

• 3 hanger steaks, about 10 ounces each
• 1 1/2 tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper to taste

1. Have the butcher butterfly the steaks, lightly pound them and score them.
2. Just before serving, preheat a grill or broiler until it is very hot.
3. While the grill or broiler is heating, brush the steaks with the olive oil, and season lightly with salt and pepper.
4. Grill or broil the steaks a minute or two on each side (or longer) to the desired degree of doneness.
5. Do not overcook.
6. Slice into 2-inch wide pieces, and serve at once.

hanger, extravirgin olive oil, salt

Taken from cooking.nytimes.com/recipes/3053 (may not work)