Pour about half of the Charmoula Sauce (you can do this by eye) into a heavy zip top bag or nonreactive bowl and add the steak. Toss to coat well. Seal bag or cover bowl and refrigerate overnight.
Prepare a medium hot grill, propane or hardwood charcoal, or preheat a grill pan indoors. Brush (your clean) grates with a little vegetable oil.
Remove steak from the marinade, allowing excess to drip away, and discarding all of the marinade that came in contact with the raw meat.
Grill for about 8 to 10 minutes total, turning a few times or until meat registers 125°F/52°C for medium rare (or to your liking). Transfer to a cutting board and allow to rest for 5 minutes before slicing across the grain on the diagonal. Drizzle with reserved Charmoula Sauce and serve. Great at room temperature, too.
If you can grill this steak over hardwood charcoal it will have an exceptional flavor, but don't overlook this recipe if you only have access to propane.
Grilled Hanger Steak with Charmoula Sauce
Amount Per Serving
Calories 226Calories from Fat 117
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.