Grilled Hanger Steak Recipe

Did you know that your local butcher might be holding back one of the tastiest and tenderest steaks for themselves? It's called the hanger steak, and at one time, butchers didn't sell it because they knew what a delicious steak it is (via The Spruce). The hanger steak is cut from the cow's belly just beneath the ribs, where it literally just hangs, and because that part of the cow's anatomy doesn't get much exercise, it's nearly as tender as the tenderloin but has so much more flavor.

Hanger steak takes well to marinades and grilling, and recipe developer Stephanie Rapone of Pantry to Plate shares her marinade recipe and precise method for grilling hanger steak to fork-tender perfection. "I love hanger steak because it is a thin cut that cooks quickly," Rapone told us, "but still says super tender. It's great for weeknight meals and perfect for the grill. It's not expensive, but you get great flavor from the marbling." 

First, you'll need to track down the hanger steak. There are only two of these relatively small steaks on a cow, and according to Serious Eats, hanger steak used to be a pretty cheap cut of beef. But when high-end restaurants in the 1990s began serving hanger steak with high-end prices, it got more expensive.

However, it's still substantially less pricey than other more prized cuts like ribeye or tenderloin. Not all supermarket butchers carry it, however, so the day before you plan on grilling, ask your butcher to hold one for you. The marinade has everyday ingredients, so you probably already have them on hand. The herb-caper sauce features capers, fresh parsley, and fresh oregano, which can't be substituted for dried oregano.

Plan about three hours ahead of grilling time. The steaks need to marinate for two hours in the refrigerator, and then they need to come to room temperature, which takes another 30 or 40 minutes. A marinade doesn't make a steak more tender since it only penetrates about a quarter inch of the meat's surface, but it does add flavor, especially when you toss the steaks on a grill. Marinades need to have some sort of fat, like olive oil, to help the beef retain its moisture and create a beautiful, burnished exterior.

Rapone's marinade is simplicity itself. Get a large plastic zip-top bag, and add a quarter cup of soy sauce, a quarter cup of olive oil, a quarter cup of freshly squeezed lemon juice, two tablespoons of Worcestershire sauce, a tablespoon of garlic powder (not garlic salt!), and a teaspoon of freshly ground black pepper. Place the steaks into the bag and seal the bag, pressing out air. Then, massage the steaks so they're evenly coated with the marinade. Put the bag in a bowl or baking dish, and refrigerate the steaks for one to two hours.

When you're ready to grill, take the steaks out of the refrigerator and remove them from the plastic bag. Blot the excess marinade from the steaks with paper towels, and let them come to room temperature, about 30 or 40 minutes.

Meanwhile, preheat the grill to 250 degrees Fahrenheit. If you're using a gas grill, turn off the burner on one side. If you're using charcoal, move the coals to one side of the grill. Clean the grill with a grill brush, then dip a paper towel in vegetable oil or canola oil, and using tongs, wipe the grill with the oiled paper towel. Place the steaks on the indirect heat side (the side without the flame), and close the grill's lid. You'll need to maintain the temperature at a steady 250 degrees Fahrenheit, so keep an eye on the temperature and increase the heat if necessary.

Using a meat thermometer, cook the steaks until they hit 10 degrees lower than your desired doneness. For example, for medium doneness, the internal temperature needs to be 140 degrees, so take the steaks off the grill when they register 130 degrees. A hanger steak that's three-quarters of an inch thick will take between 15 and 20 minutes to hit 130 degrees. A thinner steak will take less time, so check its temperature after the first seven minutes, and keep checking regularly after that.

While the steaks are grilling, make the easy herb-caper sauce. Rinse and finely chop the parsley and fresh oregano, and then measure out a quarter cup of chopped parsley and a tablespoon of chopped oregano and add them to a small bowl. Rinse the capers, then roughly chop them, and add them to the bowl with the herbs. Use a microplane grater or garlic press to process the garlic into a paste, then add it to the bowl. Add two tablespoons of lemon juice, a quarter cup of olive oil, a quarter teaspoon of red chili flakes, and a quarter teaspoon of freshly ground black pepper. Stir everything together so it's well-combined, then taste the sauce, and add more salt or red chili flakes if desired. Set the sauce aside.

When the steaks have reached 10 degrees lower than the targeted temperature, take them off the grill, and increase the heat. The grill needs to be very hot for searing the steaks. Once it's hot, put the steaks back on the grill, and sear them for three to five minutes on each side, or until they reach your targeted doneness. Take the steaks off the grill, and transfer to a cutting board. Let them rest for five minutes before slicing the steaks against the grain. Serve with a spoonful of the herb-caper sauce, and enjoy!