Recipes

Pan-Grilled Beer-Marinated Hanger Steak

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Pan-Grilled Beer-Marinated Hanger Steak

Pan-Grilled Beer-Marinated Hanger Steak

amanda

Equipment

  • - Hamilton Beach Nonstick Induction Griddle/Grill, 24-inch

  • - All-Clad Stainless Steel Skillet, 12 Inch

  • - KitchenAid Stand Mixer with Bowl Set (3.5 Qt)

  • - Lodge Cast Iron Skillet, 10 Inch

  • - Napkin Holders, Set of Two (2)

  • - Melchior Meat Grinder with KitchenAid Attachment for Hand Crank Grinders, Stainless Steel Bowl Set (2 Qts)

  • - Taylor Made 15-Piece Cutting Board Collection, Glass and Wood

  • - OXO Good Grips Stainless Steel Skillet

  • - OXO Bamboo Cutting Board, 18-Inch by 12-Inch

  • - Oven Thermometer

  • - Victorinox Swiss Diamond Chef's Knife, 8 Inch

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

Instructions

1

Instruction 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

Instruction 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

Instruction 3

Slice steaks thinly across grain. Arrange on platter; spoon any accumulated juices over and serve.
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