I need some people to say (yummy) so I can add their names to the Active Member ListMarinated beef steak

1 Hanger steak
For the Marinade:

  • 2 large cloves Garlic, minced
  • Juice of 1 Lemon
  • 1/4 cup Balsamic vinegar
  • 1 tbsp Dijon mustard, stone ground
  • 1/4 cup Soy sauce
  • 1/4 cup Worcestershire sauce
  • 1/4 cup Olive oil, extra virgin
  • 1 tsp Black pepper, freshly ground
  • 1 tbsp Brown sugar, dark
  • 1 tsp Italian seasoning
  • 1 tsp Kosher salt

the Marinade: In a mixing bowl, combine minced garlic, lemon juice, balsamic vinegar, Dijon mustard, soy sauce, Worcestershire sauce, olive oil, black pepper, brown sugar, Italian seasoning, and kosher salt. Whisk until well combined.

  1. Marinate the Steak: Place the hanger steak in a shallow dish or a resealable plastic bag. Pour the marinade over the steak, making sure it is completely covered. Marinate in the refrigerator for at least 2 hours, or overnight for best results. Flip the steak occasionally to ensure even marination.
  2. Preheat the Grill or Pan: Preheat your grill to medium-high heat or heat a skillet over medium-high heat on the stovetop.
  3. Cook the Steak: Remove the steak from the marinade and discard any excess marinade. Place the steak on the grill or in the hot skillet. Cook for about 4-5 minutes per side for medium-rare, or adjust cooking time according to your desired doneness.
  4. Rest and Serve: Once cooked to your liking, remove the steak from the grill or skillet and let it rest for a few minutes before slicing. This allows the juices to redistribute throughout the meat. Slice the steak against the grain and serve.
  5. Optional: You can also use the leftover marinade to make a sauce by simmering it in a saucepan until slightly reduced and thickened. Drizzle the sauce over the sliced steak before serving.
    Enjoy your delicious marinated beef steak!

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