This is a simple, almost fool-proof recipe.

Marinate a hanger steak overnight in a strong marinade; a good fall-back is the Soy Vay family of marinades. We have a store near-by that does an Italian marinated hanger steak that works very well.

Prepare the barbecue with a hot and cold side. Wrap the steak, with all of its marinade, in heavy foil; place the wrapped meat on the cold side of the barbecue, covered, for 20 minutes. Remove the foil, reserving some of the marinade, and place over the hot coals for thirteen minutes per side, turning once. After the turn, pour some of the reserved marinade on the meat. During this period, I like to have the lid partially covering the grill (I put the lid down low, and prop it up a few inches, to reflect the heat).

Allow the meat to rest for at least ten minutes, loosely covered. Slice across the grain, and serve.

For starch, a baked potato, done in foil on the grill, is excellent; for green, grilled broccoli holds up to the powerful flavor of the marinated meat.