1 12 oz package SeaPak Shrimp Scampi, frozen
2 (1 1/2 lb each) hanger steaks, trimmed, membrane removed, and cut in half lengthwise
Freshly ground black pepper
4 tbsp Dijon mustard
Juice and zest of 1 lemon
1 tbsp vegetable oil
Parsley for garnish (optional)
Liberally pepper the steak and place it in a zip-top bag with the Dijon mustard, lemon zest, and juice.
Close the top of the bag and massage the ingredients into the steak.
Let sit at room temperature while heating the grill.
Preheat grill to medium-high.
When the grill is hot, brush and oil one half.
Cook Shrimp Scampi according to package directions in an oven-proof skillet directly on the grill that hasn’t been brushed with oil.
On the oil-brushed side, place the steaks and grill for 4 to 5 minutes on each side for medium rare.
Remove the steaks from the grill and let them rest for 5 to 10 minutes before slicing.
Serve immediately after slicing with the hot shrimp scampi poured over.
Garnish with parsley.