Balsamic Hanger Steak
Known as one of the most tender cuts besides the tenderloin, this Balsamic Hanger Steak is worthy of a fancy dinner night in.
- 1 lb hanger steak, trimmed and central membrane removed
- 1/2 cup olive oil
- 1/3 cup balsamic vinegar
- 1/4 cup red wine
- 6 garlic cloves, peeled and crushed
- salt and pepper to taste
- In a large plastic bag or container, combine the steak, olive oil, balsamic vinegar, red wine, garlic cloves, and salt and pepper. Marinade 4 hours, turning the bag every hour while marinading.
- Once the meat has marinated, heat a cast-iron skillet over medium-high heat and swirl 1 Tbsp olive oil in the pan. Remove steaks from marinade and discard marinade. Cook steaks until desired doneness, about 3-4 minutes per side. Serve.
Hanger Steak is best served at medium-rare. You can use this application on a variety of different steaks as well.