1.5 lb hanger steak (grass fed, organic, humanely raised)
1/3 c olive oil
1/3 c tamari
1/3 c chili sauce or sriracha (I prefer Wynn’s Kitchen chili sauce)
I’m a small bowl combine oil, tamari and chili sauce. Place the steak in the marinade and refrigerate for 2-4 hours.
When ready to grill, remove from refrigerator and set on the counter for 30 minutes.
Preheat grill on high for 10 min. Sprinkle both sides with pepper.
Grill 5 minutes per side for rare. 7 minutes per side for medium. Use thermometer to get the most accurate doneness. Rare = 125 degrees. Medium = 145 degrees.
Remove from grill and allow to rest for 5 minutes.
slice and serve.