Pan-Grilled Beer-Marinated Hanger Steak
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 2 tablespoons olive oil
- 1/4 cup soy sauce
- 2 teaspoons worcestershire sauce
- 2 teaspoons dijon mustard
- nonstick vegetable oil spray
- 2 teaspoons chopped fresh rosemary
- 2 teaspoons coarsely ground black pepper
- 3 large garlic cloves, minced
- Carbohydrate 3 g(1%)
- Cholesterol 126 mg(42%)
- Fat 33 g(50%)
- Fiber 0 g(2%)
- Protein 40 g(80%)
- Saturated Fat 11 g(53%)
- Sodium 748 mg(31%)
- Calories 469
Preparation 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. 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. Slice steaks thinly across grain. Arrange on platter; spoon any accumulated juices over and serve.
Preparation 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. 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. Slice steaks thinly across grain. Arrange on platter; spoon any accumulated juices over and serve.
