Hanger steak is one of those cuts that can be hard to find, but it’s totally worth it when you do. In this article, I’ll guide you through everything you need to know to prep, marinate, and grill it perfectly!
What’s a Hanger Steak?
If you haven’t heard of hanger steaks before, don’t worry — you’re not alone.
Often called the “butcher’s steak,” butchers typically bring these cuts home to their families, which is why you rarely see them on display.
So, what makes these steaks so special?
Hanger steaks come from the diaphragm (or lower belly) of the cow, resulting in a cut that is incredibly flavorful and juicy.
Another thing: they belong to the “FLATS” category, which also includes skirt and flank steaks. While these cuts share a similar flavor profile, hanger steaks are typically fattier and more tender.
For the best results, I recommend choosing a prime or Wagyu cut, which features excellent marbling.
How To Prep Hanger Steak
When you buy hanger steak from the store, it typically comes as a large cut. To prepare it, start by removing the membrane by cutting down the center.
Then, slice the steak into smaller, more manageable pieces to ensure quicker and more even cooking.
Should You Marinate a Hanger Steak?
A lot of experts recommend marinating this steak to further tenderize it. But, if you can get your hands on high-quality beef, a little drizzle of olive oil, salt, and pepper should do the trick.
If not, you can try this cilantro lime marinade to enhance the taste and texture of your steak.
You’ll only need seven ingredients: soy sauce, cilantro, lime, fish sauce, dark brown sugar, canola oil, and garlic. Puree them and let the beef marinate for 4 hours.
What’s The Best Way To Grill a Hanger Steak?
After marinating, it’s time to hit the grill. And the best way to do this is by first searing your beef cut at a high temperature (around 400°F or more) for about a minute per side.
Then, transfer your steak to the cooler side of the grill to finish cooking over indirect heat until the internal temperature reaches 125°F.
Keep in mind that since this is a relatively thin cut, it will cook quickly, so just keep a close eye on it.
Hanger Steak with Cilantro Lime Marinade
The cilantro lime marinade adds a fresh and tangy flavor to the already tender and fatty hanger steak. Try this recipe out and master the art of grilling this elusive beef cut!
Ingredients
- 2 hanger steaks
- ⅓ cup of soy sauce
- ¼ cup of fresh chopped cilantro
- 2 tablespoons of lime zest
- 1 tablespoon of lime juice (around one medium-sized lime)
- 4 teaspoons of fish sauce
- 1½ teaspoons of dark brown sugar
- 1 teaspoon of canola oil (or avocado oil)
- 3 cloves of garlic (chopped)
Instructions
- Start by preparing your marinade. Puree your soy sauce, cilantro, lime zest, lime juice, fish sauce, sugar, canola oil, and garlic using a hand mixer or a food processor until it forms a smooth, even paste.
- Then, place your beef in a container (preferably a ceramic bowl or a stainless steel baking dish). Pour your marinade on top, making sure to coat every inch of your steak.
- Put them in the fridge to marinate for 4 hours.
- While you wait, prepare your grill for 2-zone grilling. Ignite one area for direct heat and leave the other area unlit for indirect cooking.
- Once the 4 hours is up, remove your steak from the marinade and carefully place it on direct heat at 400°F to sear for 1½ minutes. Flip it over and do the same on the other side.
- Check the temperature of the steak using a meat thermometer. If it hasn’t reached 125°F yet, transfer it to the cooler side of your grill to continue cooking over indirect heat. This should take 2 to 3 minutes more.
- When your steak is ready, tent it under foil (or loosely cover it with aluminum) for 10 minutes. This keeps the beef warm and helps redistribute the juices while it’s resting.
- 10 minutes later, you can slice the steak against the grain and serve with your favorite sides!
Notes
Image credit to @cooking_with_julien.
Featured image credit to @coastalgrillin.
