Description
Tender Hanger steaks with a simple 3 ingredients sauce – make extra sauce!
Ingredients
Scale
- 2 hanger steaks (about 1 lb.), room temperature
- salt and pepper
- 1 heaping teaspoon prepared horseradish
- 1/4 cup grain mustard
- 1/4 cup unsweetened coconut cream
- 1 scallion, sliced
For the dill butter potatoes, simply quarter red potatoes and drizzle with olive oil and a large pinch of each salt and pepper. Roast at 400F for 12-15 minutes. Drizzle 1-2 tablespoons melted butter on top with 1 heaping tablespoon of fresh dill on top.
Instructions
- Heat your grill or grill pan (I used my cast iron grill skillet) over high heat. Salt and pepper the steaks generously on both sides.
- When the grill is very hot, place the steaks on and let cook for 5 minutes. Flip over and cook for 4 minutes (depending on the thickness).
- Meanwhile, stir together the horseradish, grain mustard and coconut cream in a small skillet over low heat. Bring to a very soft simmer and turn the heat off.
- When the steaks are finished cooking, remove from the grill and let rest on a cutting board for at least 5 minutes, before slicing into.
- To serve, drizzle the mustard sauce on top of the sliced steaks and garnish with the sliced scallions.
Notes
The grilling time will vary. One of my steaks was very small so took shorter time to cook. I removed it from the pan and let it rest while the other steak which was much larger, cook for a larger time.
Always let your steaks “rest” before you slice into them. 5 minutes is a good time but 10 minutes would be great.
- Prep Time: 5
- Cook Time: 20
- Category: beef
- Method: grill
- Cuisine: dinner