Grilled Hanger Steak
Enough for four 6 oz steaks
1 oz balsamic vinegar
3 oz olive oil
1 oz rough chop herbs from garden (I prefer parsley, rosemary, thyme)
2 cloves of garlic, minced or pressed
Mix all ingredients together, pour over steaks in a non-reactive container or into a zip-top bag. Refrigerate and marinade for 30 minutes to 2 hours. Blot dry with paper towels and grill as you like.
Preheat the grill. Season the steaks with salt and pepper.
When the grill is hot, brush and oil the grill. When the flames have dissipated place the steaks on a hot spot on the grill. Brush with the excess marinade and move the steaks out of the flame if there is a flare up. Grill the steak for 4 to 5 minutes on each side for medium rare. Remove the steaks from the grill and let them rest for 5 to 10 minutes before slicing. Serve immediately after slicing.