Finally got my new grill setup. No, not a pellet grill, a gasser. Looking through the freezer and found the hanger steaks I bought a few months ago at RD. A quick google search for a refresher on how to trim them.
Like the Internet says, they are not very appealing before trimming. Lots & lots of silver skin.
But they trimmed up quite nicely.
Mixed up a marinade that MaxQ posted in a previous thread. Oil, soy, wooster, garlic, rosemary & pepper. Into the fridge for the afternoon, then onto the smoking hot grill.
Sorry, forgot to take a plate shot. Very deep beef taste, will buy again, despite the PITA of trimming them. These would probably be quite good with a touch of smoke flavor.