Filed Under: Beef, grill-guide, 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.

April 8th, 2012

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

This recipe is great for serving a crowd!
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. Marinate steaks: 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.

  2. To make sauce: In a medium bowl, combine barbecue sauce and Dijon mustard. Set aside.

  3. Finish steaks: 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.

  4. To serve: 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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