INGREDIENTS (for 4 persons)
- Two hanger steaks (flank works equally as well) each weighing about 1 and a half pounds, trimmed and cut in half lengthwise
- 4 tbs Dijon Mustard
- 3 finely chopped garlic cloves
- Pinch of smoked paprika
- Chopped leaves from 2 stalks of rosemary
- Juice and zest of 1 lemon
- Sea salt
- Olive oil
HOW TO DO IT
In a small bowl whisk up a marinade composed of the mustard, chopped garlic cloves, smoked paprika, fresh rosemary and lemon.
Pour this over the steaks, cover with plastic wrap and allow to marinate for two hours or overnight.
Make sure the steaks are at room temperature when you come to cook. Sprinkle with some sea salt and a drizzle of olive oil. Either barbecue or cook under a very hot grill: about five mins per side will give you medium rare meat.
Let rest in a warm place for 10 minutes for the meat to absorb its own juices, slice and serve.
They didn’t serve the hanger steak at Les Halles with the following savory butter, but you can and very tasty it is too.
- 4 tablespoons of butter at room temperature
- 2 teaspoons Dijon mustard
- Half a teaspoon Worcestershire sauce
- 2 teaspoons finely minced garlic
- 1 tablespoon shallots chopped fine
- 1 tablespoon lemon juice
HOW TO DO IT
Put all ingredients in mini food processor or blender, add some salt Ann’s pepper and blend thoroughly. Roll in some plastic wrap, chill, and cut off slices to adorn steaks when ready to serve.
This butter is good for all grilled meat, not just steak. It will keep for several weeks in the fridge.