Preparing a steak is not a difficult task, while many of us choose to grill outdoors, or use a cast-iron skillet on the stove top, there can be an easier ways to enjoy a steak. Marinating before cooking can add such depth of flavor and this Broiled Marinated Hanger Steak is loaded with amazing taste. Many purists believe steak should be cooked with just salt and black pepper, but consider the alternative – marinate it first.
Using a good soy sauce adds umami notes to meat and a clove of fresh garlic, and a dollop of Dijon mustard creates the most melt-in-your-mouth bite of beef you’ve ever tasted. I recommend letting it hangout in the marinade for at least four hours, up to eight maximum for an even more intense experience.
As far as cuts of beef, a good Hanger Steak or Butcher’s Cut is a nice choice, however Flank or a thicker Skirt Steak will do just fine. Cutting it across the grain after cooking will ensure the right chew and tenderness after broiling. The broiler makes a nice alternative to a grill – it preserves moisture and it’s easy clean up if you use foil on your broiler pan.
2 pound Hanger, Flank or Skirt Steak, about 1 1/2 inches thick
1/3 cup dark soy or regular soy sauce
2 heaping tablespoons Dijon mustard
1/4 cup vegetable oil
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
fresh soft herbs like chives, parsley or cilantro, optional
- In a casserole dish, add soy sauce, mustard, oil, garlic, salt and pepper, whisk.
- Add steak and coat in marinade on both sides. Cover with plastic wrap and refrigerate for at least 4 hours, up to 8 hours.
- Preheat broiler and remove meat from refrigerator. Pat dry with paper towels. Place on a foil-lined baking sheet.
- Broil meat for 5 minutes on first side and 4 minutes on second side. Increase cooking time if you prefer your steak more well-done. Slice and sprinkle with fresh herbs. Enjoy!