Categories: Steak
Ingredients
- 1/4 cup Dijon
- 3 garlic cloves, smashed and finely chopped
- 2 sprigs rosemary, pickled and finely chopped
- Zest and juice of 1 lemon
- Pinch of crushed red pepper
- 2- 1 1/2 lb. hanger steaks, trimmed, membrane removed and cut in half lengthwise
- Kosher salt
- Olive oil
Directions
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In a small bowl, combine the mustard, garlic, rosemary, lemon zest and juice and crushed red pepper. Schmear the steaks with the deliciousness, place in a shallow baking dish and let them hang out in the fridge at least 2 hours or overnight.
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Preheat a grill to medium high. Season the steaks with salt.
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When the grill is hot, brush it clean and oil the grates. When the flames have dissipated, place the steaks on a hot spot on the grill. Brush with the excess marinade and move the steaks away from the flame if there is a flare-up. Grill the steaks for 4-6 minutes on each side for medium rare. Remove from the grill and let rest 5-10 minutes before slicing.