Marinated hanger steak is a delicious and easy topper for grilled bread. Lemon and rosemary pack a flavorful punch.
Ingredients
- 1 La Brea Bakery French Baguette, sliced crosswise into ½-inch pieces
- 4 tablespoons Dijon mustard
- 3 cloves garlic, smashed and finely chopped
- 2 sprigs rosemary, picked and finely chopped
- 1 lemon, zested and juiced
- 1 teaspoon crushed red pepper
- 2 hanger steaks (1 ½ pounds each, trimmed and cut in half lengthwise)
- Salt
- Extra virgin olive oil
- 1 garlic clove, halved
Preparation
- In a small bowl, combine the Dijon, smashed garlic, rosemary, lemon juice and zest, and crushed red pepper. Coat the steaks with the mixture and let marinate in the fridge for 2 hours or overnight.
- Preheat the grill. Season the steaks with salt. When the grill is hot, brush it with oil.
- When the flames have dissipated, place the steaks on a hot spot on the grill.
- Brush steaks with any excess marinade and move out of the flame if there is a flare-up.
- Grill the steak for 4 to 5 minutes on each side for medium rare.
- Remove the steaks from the grill and let them rest for 5 to 10 minutes.
- Brush olive oil on each side of baguette slices and grill until lightly brown. Remove and rub ½ garlic clove on 1 side of each piece. Slice steak, add to bread, and serve immediately.
