Grilled Hanger and Skirt Steak
Hanger Steak vs Skirt Steak – Skirt steak and Hanger steak are tasty, tender and under-utilized cuts of beef.
Yield: 4
Calories: 150kcal
Equipment
- Charcoal grill would be nice
Materials
Marinade Ingredients
- 1/4 cup canola oil
- 2 tbsp chopped garlic
- Zest of one lemon
- 1 lemon juiced
- 1/4 cup Meat Seasoning*
Meat Seasoning - Makes about 1/4 cup
- 2 tbsp ground black pepper
- 1 tbsp salt
- 1 tsp ground cinnamon
- ½ tsp paprika
- ½ tsp thyme
- ½ tsp onion powder
- ½ tsp garlic powder
- 1/4 tsp ground cumin
Steak/Meat
- 2 pounds skirt steak trimmed or Hanger Steak
Instructions
Make the Meat Seasoning-
- In a small bowl, stir together the pepper, salt, cinnamon, paprika, thyme, onion powder, garlic powder, and cumin.
Make the Marinade
- In a small bowl or zipped plastic bag, mix together the oil, meat seasoning, garlic, and lemon juice.
- Rub the mixture on both sides of the meat, making sure to work it into the meat.
- Let the meat marinate at room temperature for at least 30 minutes but no longer than 45 minutes.
- Prepare a hot fire in a charcoal or gas grill.
- Grilling a Skirt Steak - Grill the steak for 3 to 5 minutes on each side, until done to the degree of doneness you prefer. When the thermometer registers 125ºF for medium rare or 135ºF for medium. Let the skirt steaks rest for 5 minutes before slicing to serve.
- Grilling a Hanger Steak - Set grill for high heat. Wipe off excess marinade. Grill uncovered, 3 to 4 minutes a side until a thermometer registers 125º F for medium rare or 135º F for medium. Transfer meat to a board to let it rest for 10 minutes before slicing against the grain.
Video
Notes
The Meat seasoning can be stored in a zipped plastic bag in a cool, dark place, lasting for up to 1 month.
Nutrition
Serving: 4oz | Calories: 150kcal | Protein: 24g | Fat: 4.5g | Saturated Fat: 2g | Cholesterol: 25mg | Sodium: 75mg | Calcium: 20mg | Iron: 2.7mg