Grilled Hanger Steak is a flavorful and tender cut of beef that many cooks don’t know about. The flavor is similar to a ribeye with the tenderness of a filet.
1/4cupKiller Hogs Steak Rubor your favorite steak rub
Mushrooms
2tablespoonsbutter
2clovesgarlicminced
olive oilfor cooking
2tablespoonsfinely chopped shallots
1poundbaby bella mushrooms
1teaspoonKiller Hogs AP Rubor your favorite rub
1/2cupWorcestershire sauce
1/4cupred wine
Equipment
lump charcoal
cast iron skillet
Directions
Hanger Steak
Prepare the grill for direct cooking over lump charcoal, about 500 degrees F (260 degrees C).
Remove the connective tissue between each section of hanger steak, splitting it into two pieces. Trim away any excessive silver skin or fat.
Coat each steak with olive oil then sprinkle the rub over all the steak's surfaces. Let rest for 20 minutes.
Mushrooms
Place a cast-iron skillet on the grill and add the butter and remaining olive oil. Sauté the garlic and shallots for 2 to 3 minutes.
Add mushrooms and season with the rub. Toss the mushrooms in the butter mixture to coat.
Pour in the Worcestershire and wine and continue to cook until the mushrooms are brown and the liquid reduces. Remove from the grill and cover until ready to serve.
To Serve
Grill the steaks for 2 minutes on each side, until the internal temperature reaches 120 to 125 degrees F (49 to 52 degrees C). Remove from the grill and rest, loosely covered, for 5 to 10 minutes.
Slice the hanger steak across the grain and serve with the mushrooms.