Advertisement
Ingredients
3 hanger steaks, about 10 ounces each
1 ½ tablespoons extra-virgin olive oil
Salt and freshly ground black pepper to taste
Nutritional analysis per serving (3 to 4 servings)
138 milligrams cholesterol; 461 calories; 16 grams monosaturated fat; 2 grams polyunsaturated fat; 11 grams saturated fat; 32 grams fat; 1 gram trans fat; 509 milligrams sodium; 43 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Have the butcher butterfly the steaks, lightly pound them and score them.
- Step 2
Just before serving, preheat a grill or broiler until it is very hot.
- Step 3
While the grill or broiler is heating, brush the steaks with the olive oil, and season lightly with salt and pepper.
- Step 4
Grill or broil the steaks a minute or two on each side (or longer) to the desired degree of doneness. Do not overcook. Slice into 2-inch wide pieces, and serve at once.
Private Notes