Ingredients
6 hanger steaks (about 3/4 pound each)
1/2 cup Worcestershire sauce
1/4 cup low-sodium soy sauce
Juice from 2 lemons
4 cloves fresh garlic, chopped
1/2 teaspoon crushed red pepper
1/2 teaspoon cumin
1/2 teaspoon fresh oregano
1/2 teaspoon paprika
1 teaspoon fresh thyme
Extra-virgin olive oil and kosher salt, for serving
Preparation
Combine the marinade ingredients in a short-sided glass baking dish. Add the hanger steaks. Leave the meat in the marinade at room temperature for two hours, turning from time to time.
Grill the steaks on an outdoor grill with a good quantity of mesquite charcoal. The meat cooks quickly, about five minutes per side, on a white-hot bed of coals.
When the steaks are finished, place on a serving platter and let them rest about 10 minutes. Sprinkle the meat with olive oil and kosher salt. Slice to serve.
