Grilled Hanger Steak

1 . Stage

Trim away fat and membrane from the surface of the steak about 2 hours before cooking time. If the hanger steak is whole, gently tease the meat away from the long center sinew and discard it in order to create 2 long, thin steak pieces. Place trimmed steaks in a non-reactive baking dish.

2 . Stage

Combine Worcestershire sauce, garlic powder, onion powder, and ground black pepper in a small bowl. Rub spice mix over all the surfaces of the steak.

3 . Stage

Cover steak with aluminum foil and allow to stand at room temperature for about 2 hours.

4 . Stage

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

5 . Stage

Rub the steaks with olive oil and lightly sprinkle with sea salt.

6 . Stage

When the cooking grates are hot, place oiled steak onto the grate and cook steaks until firm and reddish-pink and juicy in the center, 2 to 3 minutes per side (medium-rare). An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove from the grill and tent with foil to allow residual heat to bring internal temperature up to 135 degrees F (57 degrees C).

7 . Stage

Slice about 1/4 inch thick, across the steaks, and serve warm.