BBQ Hanger Steaks

Ingredients

• 4 Tbsp Dijon mustard

• 3 cloves garlic, smashed and finely chopped

• Pinch of crushed red pepper

• 2 sprigs rosemary, picked and finely chopped

• Juice and zest of 1 lemon

• 3 lb Mariposa Ranch Grass Fed Beef Hanger Steaks, trimmed, membrane removed and cut in half lengthwise

• Kosher salt

• Extra-virgin olive oil

Directions

1. In a small bowl, combine the mustard, garlic, rosemary, lemon juice and zest, and crushed red pepper.

2. Rub the steaks with the above mixture and let them marinate in the fridge overnight or up to 2 hours in the fridge.

3. Preheat the grill. Season the steaks with salt.

4. When the grill is hot, 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.

5. 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 10 to 15 minutes before slicing.

6. Serve immediately after slicing.