Message from Maggie: I do a lot of recipe tweaking.  I started out with this recipe and made a few alterations.  Check it out below.

Ingredients:

• 2 tablespoons Dijon mustard
• 2 cloves garlic, smashed and finely chopped
• 1/4 teaspoon crushed red pepper
• 3 sprigs fresh rosemary, minced
• Juice and zest of 1 lemon
• 2 (1 pound) hanger steaks
• 1/4 teaspoon sea salt
• Extra-virgin olive oil

Instructions:

1. In a small bowl, combine the Dijon, garlic, rosemary, lemon juice and zest, and crushed red pepper.
2. In a large ziplock schmear the steaks with marinate and let them marinate in the fridge for 24 hours.
3. Preheat the grill.
4. Take the steaks out of the ziplock and season with salt.
5. Grill the steak for about 10 minutes on each side for medium rare.
6. Remove the steaks from the grill and let them rest for 5 to 10 minutes before slicing.
7. Serve immediately after slicing.

Allergies: This recipe is gluten free and dairy free.