PAN-SEARED HANGER
STEAK
WITH HERB AND GARLIC
MARINADE
This recipe is for an oil-based marinade designed to allow
the flavors of the herbs and garlic to season the meat
evenly. As such, it won’t do much harm to let it sit for
longer than the six or so hours I recommend for a regular
marinade. In fact, it will take a little longer for the flavors
to transfer, as they first need to come out of the herbs into
the oil, and then from the oil to the meat. Leaving the
herbs and spices whole allows you to wipe them off before
searing (or grilling).
NOTE: Hanger steak can be replaced with flank, skirt, or
flap.