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Author Notes: Here, hanger steak marinates in a simple mix of Worcestershire, olive oil, garlic, and thyme. Hanger steak can be hard to find, but it is so, so good. I can find it at my local farm, Buckley Farm in Ballston Lake, but also at Whole Foods Market. Be sure to call ahead. Also, if you get your hands on a hanger steak, it may have a membrane running through it. Ask the butcher to remove it and then have him/her butterfly the remaining loins. Or you can do it yourself. This video may offer some guidance: Simple Grilled Hanger Steak.
For charcoal grilling, I fill two chimney starters with coals and let them burn for about 30 minutes. Then I dump the coals into grill, replace the grate and let it heat for at least 5 minutes before placing the meat on top. I grill these uncovered when using charcoal, but when using my gas grill, I cover the grill.
- 4 cloves garlic
- a few sprigs thymes, leaves removed
- kosher salt and pepper to taste
- 1/4 cup olive oil
- 2 tablespoons Worcestershire sauce
- 1.75 pounds hanger steak, membrane removed, loins butterflied, see notes above
- In the bowl of a food processor, make a paste with the garlic, pepper, thyme, and a pinch of salt. Place the meat in a shallow vessel. Rub the paste over the meat. In a small bowl, whisk together the oil and Worcestershire. Pour this mixture over the meat. Turn the meat to coat in the marinade. Refrigerate for at least 1 hour.
- Meanwhile, prepare a grill for high heat. (See notes above). Wipe off excess marinade. Season meat on both sides generously with salt and pepper. Grill over hot coals uncovered, 2 to 3 minutes a side until a thermometer registers 125ºF for medium rare or 135ºF for medium. Transfer meat to a board to rest for 10 minutes before slicing against the grain. Reference the video above if you are having a hard time figuring out which way is against the grain — it's not always easy to tell.