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Balsamic-Soy Marinated Hanger Steak
All natural Western Hickory BBQ chips infuse amazing flavor in this recipe for grilled Balsamic-Soy Marinated Hanger Steak.
Ingredients:
¼ cup balsamic vinegar¼ cup soy sauce1 TBSP vegetable oil½ TSP freshly ground black pepper4 garlic cloves, smashed1 thyme sprig2 LBS hanger steak (fat trimmed, cut crosswise into 4 pieces)
Directions:
- In a glass baking dish, whisk together the balsamic vinegar, soy sauce, vegetable oil, and pepper. Add the garlic and thyme sprig. Put the steaks in the dish and baste them with the marinade until coated. Cover the dish with plastic wrap and refrigerate overnight (at least 12 hours), turning the steaks over at least once.
- Remove the steaks from the marinade and pat dry with paper towels.
- For a gas grill, preheat to medium-high and place Western Hickory Wood Chips in a smoking tray or arrange in a foil pack and place directly over the hottest part of the grill. For a charcoal grill, prepare a fire and then place a handful of Western Hickory Chips directly on your hot coals or place chips in a smoking tray and place on the grill.
- When the grill is hot and the chips are smoking, grill the steaks until medium-rare with an internal temperature of 125°F, 4-6 minutes per side. For best results, at least half of the cooking time should be with the lid closed to infuse the wood chip flavor.
- Transfer the steaks to a plate, cover loosely with aluminum foil, and let them rest for 5 minutes. Thinly slice the steaks against the grain and serve.
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