Pan-Grilled Beer-Marinated Hanger Steak |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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What to drink: Stick with beer choose a dark, medium-bodied lager with a hint of sweetness, like Shiner Bock from Shiner, Texas ($6 per six-pack). Ingredients:
1/4 cup soy sauce |
2 tablespoons olive oil |
3 large garlic cloves, minced |
2 teaspoons dijon mustard |
2 teaspoons chopped fresh rosemary |
2 teaspoons worcestershire sauce |
2 teaspoons coarsely ground black pepper |
1/2 cup dark lager beer (such as bock, märzen, or samuel adams black lager) |
2 1/2 pounds trimmed hanger steaks (about 3 pieces) |
nonstick vegetable oil spray |
Directions:
1. Whisk first 7 ingredients in medium bowl, then whisk in beer. Pour marinade into large resealable plastic bag. Add steaks, seal bag, and chill 1 day, turning bag occasionally.
2. Spray large ridged skillet or grill pan with nonstick spray and heat over medium-high heat. Remove steaks from marinade and pat dry; discard marinade. Place steaks in hot skillet and cook until well browned and thermometer inserted into center registers 125F to 130F for medium-rare, about 5 minutes per side. Transfer steaks to carving board and let rest 5 minutes.
3. Slice steaks thinly across grain. Arrange on platter; spoon any accumulated juices over and serve.
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