Lemon and Rosemary Steakhouse Seasoned Beef Hanger Steak
Serving Size:
4-6
 
Ingredients
  • 1 ½ lbs. Beef hanger steak
  • 2-3 Tbsp. extra virgin olive oil, divided
  • 2 Tbsp. Dale’s Signature Steakhouse blend seasoning
  • 1 Tbsp. finely chopped fresh rosemary leaves
  • 1 large lemon, zested 
Directions
  1. Place the beef on a rimmed baking sheet in a single layer. Rub entire surface of beef with olive oil.
  2. In a small bowl, combine Signature Steakhouse seasoning, chopped rosemary, and 1 teaspoon of the lemon zest; stir to combine ingredients. Sprinkle evenly over the beef, pressing lightly to make it adhere to all sides.
  3. Cover beef and refrigerate for at least 1-2 hours, or overnight. 
  4. Remove beef from refrigerator, and let stand at room temperature for at least 1 hour before cooking, as this will allow it to cook evenly.  
  5. While meat comes to room temperature, prepare your grill. Preheat to 450°F.
  6. Place beef on the preheated grill and cook, covered for 5-7 minutes on each side,               or until the internal temperature of the thickest part of the meat registers between 120°F and 125°F on a meat thermometer. 
  7. Remove beef from the grill and place on a cutting board to rest for at least 6-8 minutes. Slice the beef diagonally crosswise, slicing opposite the grain of the meat fibers for the most tender bite. Drizzle with any remaining olive oil, and garnish with remaining lemon zest and a few rosemary leaves. Enjoy!