From Our Food and Drink Archives

Grilled Hanger Steak from Parma

This recipe is inspired by a style of meal enjoyed in Parma, Italy.



2 tbsp (30 mL) olive oil
2 tbsp (30 mL) lemon juice
1 tbsp (15 mL) Dijon mustard
3 cloves garlic, sliced
2 tsp (10 mL) chopped rosemary
Freshly ground pepper



8 cups (2 L) arugula
1 lemon, cut in half
Kosher or Maldon salt
2½ lb (1.25 kg) hanger steak
2 tbsp (30 mL) extra-virgin olive oil
2 oz (60 g) shaved Parmesan


  1. For marinade, combine oil, lemon juice, mustard, garlic, rosemary and pepper. Toss with hanger steak and leave to marinate for 2 hours or refrigerate overnight. Season steak with salt just before grilling.
  2. For garnish, spread arugula on a platter. Sprinkle with 1 tsp (5 mL) freshly squeezed lemon juice and some kosher salt.
  3. Grill steaks for 5 to 6 minutes per side for medium-rare. Let rest for 5 minutes, then slice diagonally into 1-inch (2.5 cm) thick slices.
  4. Place steak overtop arugula. Sprinkle with more lemon juice, salt and olive oil. Scatter Parmesan all over.
Serves 6


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