Serves: 6
Total Calories: 16

1/2 teaspoon dry mustard
2 tablespoons low salt soy sauce
3 cloves garlic, minced
1 teaspoon dried thyme
2 teaspoons dried rosemary
1 lemon (juice and zest)
2 teaspoons kosher salt
2 teaspoons freshly ground red peppercorns
1/2 cup dark beer
2 hanger steaks, trimmed, membrane removed

In a small bowl, whisk the mustard, soy sauce, garlic, thyme, rosemary, lemon juice and zest, salt and pepper until combined. Whisk in the beer.

Cut the hanger steaks in half lengthwise and place in a 1 gallon resealable plastic bag with the marinade. Seal the bag and marinate in the refrigerator overnight.

Remove the steaks from the bag and reserve the marinade. Grill the steaks over high heat for 4 minutes on each side, brushing regularly with the remaining marinade. Remove the steaks from the grill to a platter and cover with a tent of foil for 5 minutes. Slice across the grain when serving.

Nutritional Facts:

Serves: 6
Total Calories: 16
Calories from Fat: 0

More Recipes from the The Happy Heart Cookbook Cookbook:
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Chili
Stuffed Cabbage
Stuffed Romaine
Baked Stuffed Eggplant
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Beef with Pea Pods and Oyster Sauce
Beef Teriyaki
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Stuffed Flank Steak
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Braised Beef in Red Wine Sauce
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Grilled Hanger Steak