Always cut hanger, flank, skirt and others steaks across the grain.
Hanger steak is one of those cuts of beef people don’t really know about or overlook. Originally called a butchers steak, many restaurants served this cut for staff meals. This robust steak is one of the most underrated cuts of beef with a gentle price tag to boot.
Mix mustard, garlic, herbs, lemon juice/zest, and olive oil in a small bowl.
Spread mustard mixture over steaks and marinate 4 hours or overnight in the fridge.
Light charcoal grill, using hardwood charcoal. Once charcoal grill is hot, add kosher salt & pepper. Cook steaks 4 minutes about per side, for medium-rare(125F).
Let steaks rest 5 minutes prior to slicing. Slice steaks across the grain and serve.