© Copyright 2006 Noel Barnhurst
Recipe information
Yield
Makes 6 Servings
Ingredients
1
/4 cup soy sauce
2
tablespoons olive oil
3
large garlic cloves, minced
2
teaspoons Dijon mustard
2
teaspoons chopped fresh rosemary
2
teaspoons Worcestershire sauce
2
teaspoons coarsely ground black pepper
1
/2 cup dark lager beer (such as bock, märzen, or Samuel Adams Black Lager)
2
1/2 pounds trimmed hanger steaks (about 3 pieces)
Nonstick vegetable oil spray
Need to make a substitution?
Preparation
Step 1
Whisk first 7 ingredients in medium bowl, then whisk in beer. Pour marinade into large resealable plastic bag. Add steaks, seal bag, and chill 1 day, turning bag occasionally.
Step 2
Spray large ridged skillet or grill pan with nonstick spray and heat over medium-high heat. Remove steaks from marinade and pat dry; discard marinade. Place steaks in hot skillet and cook until well browned and thermometer inserted into center registers 125°F to 130°F for medium-rare, about 5 minutes per side. Transfer steaks to carving board and let rest 5 minutes.
Step 3
Slice steaks thinly across grain. Arrange on platter; spoon any accumulated juices over and serve.