INGREDIENTS
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4 tablespoons Dijon mustard
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3 cloves garlic, smashed and finely chopped
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Pinch crushed red pepper
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2 sprigs rosemary, picked and finely chopped
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Juice and zest of 1 lemon
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2 (1 1/2-pound each) hanger steaks, trimmed, membrane removed and cut in half lengthwise
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Kosher salt
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Extra-virgin olive oil