Hangar steak - main pic2?

Barbecue Hanger Steak

Our July 4th this year was officially July 5th. Since some of us had to work on Friday and the holiday landed on a Thursday we decided to push it a day — that, and the fact that all of us were actually born in other countries so we were just happy to get together, no matter what the day!

My family loves Hanger Steak. It’s one of the most delicious, tender and forgiving cuts of beef. Every once in a while I try different cuts, but inevitably, if I ask for requests, they most often ask for “hanger steak”.

The foundation of this marinade recipe comes from Cook’s Illustrated, May/June 2009. I’ve doctored it up to suit our tastes. No matter what changes I make, it’s always a winner …

hanger steak presentation 1

BARBECUE HANGER STEAK

4 lbs Hanger Steak, center vein removed — I always prepare extra, it’s equally fabulous the next day … and the day after that …

1 cup reduced sodium Soy Sauce

1/2 cup Worchestershire Sauce

1/2 cup Vegetable Oil

1/4 cup Dark Brown Sugar

4 Scallions, sliced thin

6 large Garlic Cloves, minced — I like to grate the garlic using a fine microplane

Fresh Grated Ginger – about 1″ (optional)

Fresh Rosemary, chopped  – around 1/4 cup — or any other fresh herb

2 tbsp Sriracha sauce

1 tbsp coarse ground Fresh Pepper

1 tsp Kosher Salt

Hanger steak ingredients

hanger steak marinadeMix everything, except the meat, in a bowl.

hanger steak in marinadePour the marinade into a ziplock bag or other airtight container, and add the meat.

Allow to marinate for 2 hours.

Meanwhile, heat the barbecue to high.

Oil the grill well just before placing the meat on the fire.

Remove the meat from the marinade and place on the hot grill.

hanger steak on grillGrill 2-4 minutes per side — DO NOT OVERGRILL.

Remove the meat from the barbecue and allow to rest at least 10 minutes. (This allows the juices to redistribute before cutting. Otherwise, as soon as you cut the meat all the juices, which are near the surface, will run out and you’ll end up with a dry piece of meat — yuck!)

hanger steak boiling marinadeWhile the meat is resting, place the marinade in a small saucepan and bring to a boil. Hold at a gentle boil for 5 minutes. If it begins to reduce too much, add some vegetable broth.

hanger steak presentationSlice the meat against the grain. Pour the marinade over the cut Hanger Steak and serve.

hanger steak - bkftWhat a stellar breakfast the morning after …

ADDENDUM – I recently (last night), made this recipe. I started marinating the beef at home and then transported it to be cooked in my daughter and son-in-law’s kitchen. No barbecue. No problem! Use a grill pan over high heat. Be sure to wipe the excess marinade off the beef before placing in the hot pan to get grill marks. Since the pan doesn’t get as hot as a barbecue, you’ll have to leave the hanger steak in the pan slightly longer. After cooking, rest the meat and boil the marinade, as instructed.

7 thoughts on “Barbecue Hanger Steak

    1. susan Post author

      Sriracha is a Vietnamese Hot Chili Sauce. The one I use is made in California by Huy Fong Foods, it has a Rooster on the bottle.
      You can find it in most grocery stores. I buy mine at my local Chinese supermarket — only because I’m there so often!

      Reply
  1. Shirley

    Freezing hanger steak?……I bought my hanger steak but plans changed and I’m not making it tonight. Can I freeze it? Should I marinate it first? Help?!

    Reply
    1. susan Post author

      Funny how plans seem to change!!
      If the Hanger Steak has not been previously frozen, then by all means, stick in the freezer until Saturday. Freeze it without the marinade.
      If you’ve already prepared the marinade, it will keep nicely in your fridge for a few days.
      The problem with marinating it and freezing it early is the acidity in the Rice Wine Vinegar: if it sits too long it will break down the meat too much and become mealy rather than tender.

      Reply
  2. Shirley

    I made the hanger steak at the cottage. Perfect crowd pleaser!
    Thanks for the tips on freezing the meat. Everything worked out perfectly
    Our family will be enjoying this recipe again and again!

    Reply

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