Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 2 tablespoons balsamic vinegar (30 ml)
  • 2 cloves garlic, minced
  • 1 teaspoon fresh rosemary, chopped (5 g)
  • Salt and pepper, to taste
  • 2 tablespoons soy sauce (30 ml)
  • 1 tablespoon honey (15 g)
  • 1 teaspoon lime juice (5 ml)
  • 1 teaspoon cumin (5 g)
  • Salt and pepper, to taste
  • 2 hanger steaks (about 1 lb/450 g each)
  • 2 skirt steaks (about 1 lb/450 g each)

Instructions:

  1. Whisk together ingredients for hanger steak marinade in a bowl. In another bowl, combine ingredients for skirt steak marinade.
  2. Place hanger steaks in a dish and pour marinade over them, ensuring theyre evenly coated. Repeat with skirt steaks. Let marinate for at least 30 minutes or up to overnight in the fridge.
  3. Heat grill to high, ensuring grates are clean and lightly oiled.
  4. Remove hanger steak from marinade and place on the grill. Cook for about 4-5 minutes on each side or until desired doneness (aim for medium-rare at 130°F/54°C). Let rest for 5 minutes before slicing.
  5. Repeat the process for skirt steak, cooking for 3-4 minutes on each side for medium-rare. Let rest for 5 minutes before serving.
  6. Slice both steaks against the grain, and serve with your favorite sides and sauces.