MARINATED GRILLED HANGER STEAK

4 tablespoons Dijon mustard
3 cloves garlic, smashed and finely chopped
Pinch crushed red pepper
2 sprigs rosemary, finely chopped
Juice and zest of 1 lemon
2 (1-1/2 lb. each) hanger steaks, trimmed, membrane removed and cut in half lengthwise
Kosher salt
Extra-virgin olive oil

In a small bowl, combine the Dijon, garlic, rosemary, lemon juice and zest and crushed red pepper. Schmear the steaks with this deliciousness and let them hang out in the fridge overnight or up to 2 hours in the fridge.

Preheat the grill. Season the steaks with salt.

When the grill is hot, brush and oil the grill. When the flames have dissipated, place the steaks on a hot spot. Brush with the excess marinate and move the steaks out of the flame if there is a flare up. Grill the steaks 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 before slicing. Serve.

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