Pan-Grilled Beer-Marinated Hanger Steak
['1/4 cup soy sauce', '2 tablespoons olive oil', '3 large garlic cloves, minced', '2 teaspoons Dijon mustard', '2 teaspoons chopped fresh rosemary', '2 teaspoons Worcestershire sauce', '2 teaspoons coarsely ground black pepper', '1/2 cup dark lager beer (such as bock, märzen, or Samuel Adams Black Lager)', '2 1/2 pounds trimmed hanger steaks (about 3 pieces)', 'Nonstick vegetable oil spray']
Whisk first 7 ingredients in medium bowl, then whisk in beer. Pour marinade into large resealable plastic bag. Add steaks, seal bag, and chill 1 day, turning bag occasionally.
Spray large ridged skillet or grill pan with nonstick spray and heat over medium-high heat. Remove steaks from marinade and pat dry; discard marinade. Place steaks in hot skillet and cook until well browned and thermometer inserted into center registers 125F to 130F for medium-rare, about 5 minutes per side. Transfer steaks to carving board and let rest 5 minutes.
Slice steaks thinly across grain. Arrange on platter; spoon any accumulated juices over and serve.
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