Broiled Hanger Steak
Broiled hanger steak marinated in olive oil and red wine vinegar, then sliced thin for a juicy, tangy, peppery dinner with crisp edges.
Ingredients
- Shopping list: hanger steak, $6.79; 1 pound of tomatoes, $3; 4 ears of corn, $1.56; 1 pound of potatoes, $1.49; 1 quart of buttermilk, $3
- Pantry items: olive oil, red wine vinegar, salt, pepper, flour, baking powder, baking soda, butter
- Total cost : $7.92
- 1 hanger steak, tendon removed; should weigh 1 to 1 1/2 pounds
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Directions
Anywhere from one day ahead to at least 4 hours before dinner, put the steak in the oil, vinegar, salt, and pepper to marinate. A resealable plastic bag works, but if you’d rather not sacrifice one, a dish does the job just fine. Keep the steak in the refrigerator, giving it a turn now and then. Heat the broiler and set a rack a few inches from the heat. Cover a rimmed baking sheet with aluminum foil. Lift the steak over the dish and use your hand to swipe off the extra marinade; it shouldn’t be sitting in a puddle of oil, but there’s no need to make it bone-dry. Place the steak on the prepared baking sheet and broil it for 4 minutes on each side. Let it rest while you get the rest of dinner together, then cut it very thinly across the grain.