Grilled Hanger Steak with Tomato Salad
This Grilled Hanger Steak recipe features tender marinated steak topped with a bright and refreshing tomato salad. Sweet, savory, and tangy, this is the perfect summertime recipe for everything from weeknight meals to weekend cookouts with friends!
Servings: 8
Ingredients
Grilled Hanger Steak
- 2 hanger steaks (or flank or skirt steak)
- ⅓ cup extra virgin olive oil
- 3 cloves garlic minced
- ¼ cup balsamic vinegar
- 2 tbsp coconut aminos (or soy sauce or tamari)
- ½ tsp salt
- ½ tsp pepper
- ¼ cup honey
Tomato Salad
- 1 cup halved cherry tomatoes
- ⅔ cup jarred roasted red peppers cut into long strips ½ inch wide
- 2 tbsp pine nuts
- ¼ cup thinly sliced red onion
- ⅓ cup fresh basil cut into strips
- 1 tbsp olive oil
- 1 tsp balsamic vinegar
- 1 clove garlic minced
Instructions
- Starting by trimming away the membrane from the surface of the steak. In a bowl whisk together the olive oil, minced garlic, balsamic, soy sauce, salt, pepper and honey. Place the hanger steak in a zip loc bag or bowl and pour the sauce overtop. Transfer to the fridge to marinate for a minimum of 12 hours but ideally overnight.
- In a bowl stir together all of the ingredients for the tomato salad and set aside while you cook the steak
- Heat a barbecue to medium high heat. When it is hot add the steak and cook for 3 minutes per side or until the internal temperature reads 130 degrees fahrenheit.
- Remove the hanger steak from the grill, tent with tin foil and leave to rest for 10 minutes.
- Cut the hanger steak into ¼ inch thick pieces and arrange them on a plate or cutting board. Spoon the tomato salad overtop and garnish with additional basil leaves as desired.