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Grilled marinated hanger steaks with sauteed onions

SERVINGS
Serves 6 Servings
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SERVINGS
Serves 6 Servings
RATE THIS RECIPE
(0)

Ingredients

For hanger steaks:
  • 6 hanger steaks, 8 to 9 ounces each
  • 1/2 cup olive oil
For marinade:
  • 6 hanger steaks, 8 to 9 ounces each
  • 1/2 cup olive oil
  • 1 teaspoon thyme, finely chopped
  • 1 teaspoon rosemary, finely chopped
  • 1 teaspoon oregano, finely chopped
  • 5 teaspoon garlic cloves, diced fine
  • 1/4 cup balsamic vinegar
  • 1/4 cup soy sauce
  • 1/4 cup olive oil
  • 1 tablespoon dijon mustard
For onions:
  • 6 hanger steaks, 8 to 9 ounces each
  • 1/2 cup olive oil
  • 1 teaspoon thyme, finely chopped
  • 1 teaspoon rosemary, finely chopped
  • 1 teaspoon oregano, finely chopped
  • 5 teaspoon garlic cloves, diced fine
  • 1/4 cup balsamic vinegar
  • 1/4 cup soy sauce
  • 1/4 cup olive oil
  • 1 tablespoon dijon mustard
  • 3 large onions, cut into 1/4-inch thick slices
  • 1 cup olive oil
  • 1/2 cup balsamic vinegar

Preparation

Baking Directions:

To makemarinade: In a blender, add herbs, garlic, vinegar, soy sauce, olive oil, Dijon mustard, salt and pepper.

Blend thoroughly.

To prepare steak: Place steaks in large resealable plastic bag, pour marinade over meat, seal and turn bag over several times to coat steaks evenly.

Refrigerate 1 1/2 to 3 hours, turning bag occasionally.

To prepare onions: Prepare barbecue (medium-high heat).

Brush grill with olive oil.

Grill onions on both sides for 3 to 4 minutes; remove from heat and place on platter.

Season with salt and pepper, drizzle with olive oil and balsamic vinegar, seal with aluminum foil and set aside.

While steaks are cooking, onions will caramelize.

To cook steak and assemble: Brush grill (medium-high heat) with olive oil.

Drain steaks; discard marinade.

Grill steaks 3 to 5 minutes on each side for medium-rare.

Remove to serving platter, add grilled onions and serve.

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