hanger steak recipe
The Best hanger steak recipe
This recipe isn’t just good for special occasions—it’s great for everyday meals too. You can prep it ahead of time, cook it low and slow for a restaurant-quality result, or even grill it up fast if you’re in a hurry. My family loves it because it’s filling without being too heavy, and it’s got all the protein and iron you need to keep energy up. Plus, the way it caramelizes when you sear it gives you that satisfying crunch, and the herbs and garlic in the marinade make it taste like something you’d find at a steakhouse, but way more manageable. It’s the kind of dish that makes you feel like you’re doing something special, even if you’re just cooking for the family. And the health perks? Well, lean cuts of beef like this one are packed with nutrients—zinc, iron, and B vitamins—that help keep you strong and focused. It’s not just food; it’s fuel.
Perfectly Seared Hanger Steak with Chimichurri
A rich, flavorful hanger steak cooked to medium-rare perfection, paired with a vibrant chimichurri sauce for an authentic Australian-inspired dish. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 hanger steaks (about 1.5 inches thick, 12-14 oz each)
- 2 tbsp olive oil
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 2 tbsp smoked paprika
- 2 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1 cup fresh parsley, finely chopped
- 3 cloves garlic, minced
- 2 tbsp red wine vinegar
- 2 tbsp olive oil
- 1 tsp red pepper flakes (optional)
- 1/2 tsp salt
👨🍳Directions
-
1
Pat the steaks dry with paper towels and season generously with salt, pepper, smoked paprika, garlic, rosemary, and thyme on both sides. -
2
Heat a skillet or grill pan over high heat. Add 1 tbsp olive oil and sear the steaks for 2-3 minutes per side for medium-rare. Transfer to a plate and let rest for 10 minutes. -
3
While the steaks rest, prepare the chimichurri by combining parsley, garlic, vinegar, olive oil, red pepper flakes, and salt in a small bowl. Mix well. -
4
Slice the steaks against the grain and serve immediately with chimichurri sauce on top.
🔧Equipment
- Cutting board
- Sharp chef’s knife
- Steak tongs
- Skillet or grill pan
- Mixing bowl
- Small bowl
📊Nutrition Facts (per serving)
📝Notes
Tips
- For best results, use a meat thermometer to ensure the internal temperature reaches 130°F (54°C) for medium-rare.
- Marinate the steaks in the herb mixture for at least 30 minutes before cooking for extra flavor.
- Hanger steak is leaner than other cuts like ribeye, so it benefits from a good sear and marinade.
Alternatives: {“steak”:”Substitute with ribeye or sirloin if hanger steak is unavailable.”,”chimichurri”:”Use a simple herb oil (olive oil + chopped herbs) if chimichurri isn’t preferred.”}
Watch Video Of How Perfectly Seared Hanger Steak with Chimichurri Works
❓ Frequently Asked Questions About Perfectly Seared Hanger Steak with Chimichurri
What is the best way to prepare a hanger steak for optimal tenderness?
To achieve the best tenderness, start by trimming excess fat and removing any silver skin (the tough outer layer). Sear the hanger steak in a hot, dry pan over high heat for about 2-3 minutes per side for medium-rare, then transfer to a baking dish. Add a small amount of oil, butter, garlic, and herbs (like rosemary or thyme), then cover and bake at 375°F (190°C) for 10-15 minutes, depending on thickness. Rest for 5-10 minutes before slicing.
How do I know if my hanger steak is cooked to the right doneness?
For medium-rare (ideal for hanger steak), use a meat thermometer to check the internal temperature—it should reach 130–135°F (54–57°C). Alternatively, press the center gently; it should feel slightly firm but still yield slightly. Avoid overcooking, as hanger steak can dry out quickly.
Can I marinate a hanger steak, and if so, what are the best ingredients?
Yes! Marinating helps tenderize and enhance flavor. Use a mix of olive oil, soy sauce, Worcestershire sauce, garlic, ginger, honey, and a pinch of black pepper. For longer marinating (up to 8 hours), add acid (like lemon juice or vinegar) to break down proteins, but avoid over-marinating—steak benefits from resting after marinating. A simple dry rub with salt, pepper, and smoked paprika also works well.
What’s the best way to slice a hanger steak for serving?
Slice the hanger steak against the grain (perpendicular to the muscle fibers) for maximum tenderness. Use a sharp knife to cut thinly (about ¼-inch thick) for easy eating. If the steak is thick, slice it into bite-sized pieces or serve it whole if it’s a larger cut. Pair with a side of garlic butter or a fresh salad to enhance the flavor.
Why does my hanger steak taste different from other cuts like ribeye or filet?
Hanger steak is a flavorful but slightly gamey cut due to its high collagen content and proximity to the gut. It’s leaner than ribeye but packed with marbling and a rich, beefy taste. The key is to sear it well and pair it with bold seasonings or sauces (like a red wine reduction or chimichurri) to balance its intensity. If you prefer milder beef, consider cooking it less and letting the natural juices shine.
