Cinnamon Hoisin Hangar Steak
Ingredients:
Salt, Pepper to Taste
1 Tbsp. Brown Sugar
1/2 Tbsp. Cinnamon
1 Tsp. Paprika
1 Tsp. Onion Powder
1 Tsp. Garlic Powder
1 8-10oz Hanger Steak
1/4 C. Hoisin Sauce
2 Tbsp. Worcestershire Sauce
2 Tbsp. Soy Sauce
Directions:
Combine salt, pepper, brown sugar, cinnamon, paprika, onion powder and garlic powder. Generously coat hanger steak with seasoning mix. Place in zip lock bag. In a small bowl, combine remaining ingredients and pour over hanger steak. Make sure steak is coated well with sauce. Place in fridge for at least 2-4 hours to marinade.
Remove from fridge 30 minutes prior to cooking. Reduce remaining sauce to pour over steak once plated. Keep warm until needed. Heat grill to high setting. Grill for 4 minutes on each side for medium rare, or until preferred doneness. Let rest for 10 minutes before slicing. I chose to serve with root vegetable (sweet potato, parsnip & beet) fries and green beans.
Pairs well with a Chilean Carménère.
Salt, Pepper to Taste
1 Tbsp. Brown Sugar
1/2 Tbsp. Cinnamon
1 Tsp. Paprika
1 Tsp. Onion Powder
1 Tsp. Garlic Powder
1 8-10oz Hanger Steak
1/4 C. Hoisin Sauce
2 Tbsp. Worcestershire Sauce
2 Tbsp. Soy Sauce
Directions:
Combine salt, pepper, brown sugar, cinnamon, paprika, onion powder and garlic powder. Generously coat hanger steak with seasoning mix. Place in zip lock bag. In a small bowl, combine remaining ingredients and pour over hanger steak. Make sure steak is coated well with sauce. Place in fridge for at least 2-4 hours to marinade.
Remove from fridge 30 minutes prior to cooking. Reduce remaining sauce to pour over steak once plated. Keep warm until needed. Heat grill to high setting. Grill for 4 minutes on each side for medium rare, or until preferred doneness. Let rest for 10 minutes before slicing. I chose to serve with root vegetable (sweet potato, parsnip & beet) fries and green beans.
Pairs well with a Chilean Carménère.
