1 hanger steak (1-1/2 pounds)
2 tablespoons olive oil
1 tablespoon Worcestershire sauce
4 garlic cloves, minced
3/4 teaspoon kosher salt
1/2 teaspoon pepper
1/2 teaspoon minced fresh thyme
1Trim membrane and excess fat from hanger steak. Cut into 2-inch thick steaks. Set aside.
2In a shallow dish, whisk the olive oil, Worcestershire, garlic, salt, pepper and thyme until combined. Add beef; turn to coat. Cover and refrigerate at least 4 hours or overnight.
3Preheat grill to 350°. Grill, covered, over medium-high heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4 to 6 minutes on each side. Let steak stand 5 minutes.
4Cut diagonally across the grain into thin slices.
Total Time
Prep: 10 Min. + Marinating Grill: 10 Min. + Standing
When you're craving the deep, rich flavors of beef, this hanger steak is the way to go. Hanger steak provides a more intense flavor than sirloin or tenderloin, and sauced with Worcestershire, garlic and fresh thyme, it's a versatile protein that'll go with any meal.
Nutrition Facts
4 ounces cooked steak: 278 calories, 16g fat (5g saturated fat), 67mg cholesterol, 354mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 30g protein.