Filed Under: Beef, grillbbq, main-dish, spanishportuguese, Under 20 Mins

Hanger Steaks Grilled with Dijon BBQ Sauce

Hanger cut has long been a favourite cut of butchers because of its intense flavour and heavy grain, but these days, all the hanger steaks are going to hip restaurants and upscale caterers.

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April 8th, 2012

For more information about The Cocktail Chef, contact Dinah Koo at www.kooandco.com

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Servings
20
Prep Time
10 minutes
Cook Time
12 minutes
Ingredients
  • 4 pounds hanger (or flank or skirt) steaks
  • 1 onion, sliced
  • 2 Cups red wine (or enough to cover steaks)
  • 1/2 teaspoons salt
  • 1/2 teaspoons pepper
  • handful of fresh herbs (rosemary, thyme, oregano) or baby arugula leaves, for garnish
  • 2 Cups store-bought bottled smoky tangy barbecue sauce
  • 1 Cup smooth dijon mustard
    • Directions
  • 1.

    Marinated Steak

  • 2.

    In a large glass baking dish, combine steak, onion and red wine. Cover and marinate overnight or up to 48 hours for a more intense wine flavour.

  • 3.

    Dijon-BBQ sauce

  • 4.

    In a medium bowl, combine barbecue sauce and Dijon mustard. Set aside.

  • 5.

    Finish Steak

  • 6.

    Preheat a barbecue to high heat. Remove steak from marinade and pat dry with paper towels. Sear for 2 minutes per side. Brush one side with Dijon-BBQ sauce and cook for another 2 minutes. Turn steak over, brush with Dijon-BBQ sauce and cook for another 2 minutes. Continue turning and glazing steak every 2 minutes until cooked (about 8 minutes total for rare). Season with salt and pepper and allow steak to rest for at least 15 minutes. Cut each steak on the bias into thin slices.

  • 7.

    To serve

  • 8.

    Fan steak slices on a serving platter. Garnish with fresh herbs (or baby arugula leaves). Serve hot, cold or at room temperature.

    • Hanger Steaks Grilled with Dijon BBQ Sauce
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