Grilled Garlic- and Herb-Marinated Hanger Steak

Ingredients

• 2 pounds hanger steak, trimmed of excess fat and silverskin
• 2 tablespoons olive oil
• 2 tablespoons whole peppercorns
• 4 garlic cloves, thinly sliced
• 4 large sprigs parsley, roughly chopped
• 1 large shallot, thinly sliced
• Kosher salt

Directions

1. Set the hanger steaks in a shallow dish or on a plate, then coat them all over with the olive oil. Scatter on the peppercorns, garlic, parsley, shallot, and 1 tablespoon salt, rubbing everything over the meat so the seasoning covers it evenly. Move the steaks into a plastic zipper-lock bag, press out as much air as you can, seal it, and chill for at least 2 hours or as long as overnight.
2. Prepare the grill by lighting 1 chimney of charcoal. Once the coals are fully ignited and ashed over, empty them onto just one side of the charcoal grate. Put the cooking grate on, close the lid, and heat the grill for 5 minutes. If you are using gas instead, turn half the burners to their highest setting, close the grill, and let it heat for 10 minutes. Scrub the grate clean, then oil it.
3. Take the steaks out of the bag, scrape away the marinade solids, and throw those seasonings out. Add a little more salt to the meat, then lay the steaks over the hot side of the grill. Grill them, flipping often, until the exterior is deeply charred and a thermometer inserted in the thickest part shows 125 degrees F for medium rare, or 130 degrees F for medium, with cooking taking about 8 minutes total. Move the steaks to a cutting board, cover loosely with foil, and rest for 5 minutes. Cut across the grain and serve.
4. For an indoor finish instead, warm 2 tablespoons vegetable or canola oil in a large stainless steel or cast iron skillet set over high heat, stopping when the oil shimmers. Take the steaks from the bag, clear off and discard the seasonings, then salt the meat again. Put the steak in the pan and cook, flipping often, until an instant-read thermometer shows 120 to 125 degrees F for medium-rare, or 130 degrees F for medium; lower the heat if the pan starts smoking heavily or the meat begins to scorch. Move the steak to a wire rack placed inside a rimmed baking sheet and rest for 5 to 10 minutes. Slice across the grain and serve.