Are you looking for a delicious and easy hanger steak recipe? Look no further! With a few simple ingredients, you have a delicious meal perfect for a busy weeknight but delicious enough for entertaining. This dish is affordable and perfect for feeding a large crowd. You will love this delightful steak whether you use your grill or Blackstone griddle.
Hanger steak is a delicious cut of meat that is often overlooked. It's an excellent option for an affordable yet delicious steak.
It is so delicious that I’ve heard it called the butcher’s cut - because it is underrated and only butcher’s know how great it is. In fact, it has only recently become a popular choice for home cooks.
When cooked correctly, hanger steak is juicy and full of beefy flavor.
This recipe is easy to follow, and the results are amazing.
Give it a try tonight, and hanger steak just may become your new favorite cut.
Ingredients for Making Blackstone Griddle or Grilled Hanger Steak
- Oil: Avocado oil is a great option, but you can also use your favorite high-heat oil, such as vegetable oil. I don't recommend extra virgin olive oil.
- Dijon mustard: This will add some delicious flavor to your steak. Spicy brown mustard will also work.
- Balsamic vinegar: This will give your steak a pleasant acidic flavor and a flavor pop that may surprise you. If you don’t have balsamic vinegar, you can use a teaspoon of Worcestershire sauce and two teaspoons of lemon juice or soy sauce. The flavor will be different, but it will have a nice pop.
- Rosemary: You can either use fresh or dried rosemary for this recipe. Feel free to substitute other fresh herbs. Thyme would be a great option.
- Garlic: Freshly minced garlic adds the most flavor to your steak, but garlic powder works.
- Salt: You will need one and a half teaspoons of salt for this recipe. I used sea salt, but kosher salt works as well.
- Pepper: You can either use freshly ground black pepper or pre-ground. Try adding a pinch or two of crushed red pepper flakes for an extra kick.
- Hanger steak: This is the star of the show! Make sure to get a good-quality hanger steak for this recipe.
Tips & Tricks
- Having an instant-read thermometer is critical to making sure your steak is perfectly cooked.
- Hanger steak can be tougher than some cuts, so it is important to slice against the grain.
Frequently Asked Questions
Hanger steak is a type of beef taken from the diaphragm of a cow. This muscle doesn't get a lot of exercise, so it's very tender.
It is a relatively thin cut of meat, but it is very flavorful. Hanger steak is often compared to skirt steak or flank steak, and it can be used in many of the same dishes.
Hanger steak is a type of beef that is often overlooked in favor of more popular cuts like ribeye or filet mignon. However, hanger steak is quite delicious, and it offers several advantages over other types of steak.
For one thing, hanger steak is very tender, thanks to its location near the diaphragm.
In addition, hanger steak has a robust taste similar to a ribeye but without fat content.
Finally, hanger steak is also one of the most affordable cuts of beef, making it an excellent option for budget-minded diners. Whether you're looking for a delicious and affordable steak for your next dinner party or simply want to try something new, hanger steak grilling is worth trying.
While it can be tough if not cooked properly, hanger steak can be a delicious and relatively inexpensive option for a weeknight meal.
The key to cooking hanger steak is not to overcook it; the meat should be fairly pink in the center when served. (Which it is why it is so important to have an instant-read thermometer when making recipes like this hanger steak grill recipe.)
Hanger steak can be cooked in a variety of ways, but pan-frying or grilling are generally the best methods.
Tools Needed to Make This Hanger Steak Recipe
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- Grill or Blackstone Griddle
- Shallow Dish
- Mason jar or Blender
- Instant Read Thermometer
- Infrared Thermometer or Surface Thermometer
Storage
Store leftover steak in the refrigerator for up to three or four days.
Properly wrapped, you can freeze it for up to three months.
How to Cook Hanger Steak
First, start by making your hanger steak marinade.
Do this by combining the oil, dijon mustard, vinegar, rosemary, garlic, salt and pepper in a blender or mason jar. (You could also whisk the marinade together in a small bowl.)
Place the steak in a shallow baking dish or bowl and pour the marinade over it.
Marinate overnight in the refrigerator.
Remove the steak from the marinade and allow it to sit at room temperature for about an hour. Discard excess marinade.
Blot it with paper towels to remove excess moisture.
Grilled Hanger Steak Recipe
Heat your grill to high and brush the grates with a heat-safe oil.
Cook the steak for about 4 to 5 minutes on each side. Be sure to use an instant-read thermometer to make sure the steak reaches your desired internal temperature.
Rest your grilled hangar steak for 5 minutes and then slice against the grain.
Blackstone Griddle Hanger Steak
Preheat your giddle to 425° F. This should be about medium-high, but what it takes will depend on the wind, outdoor temperature, and the specific model of Blackstone griddle that you have.
I recommend using an infrared thermometer or griddle thermometer to ensure you have the proper temperature.
Oil the griddle, and then add the steaks.
Cook for 5 minutes, and then flip. Cook for an additional 5 minutes, and then remove when the desired temperature is reached.
Allow to rest for five minutes, and then slice against the grain.
More Steak Recipes to Try
- Steak and Mushrooms is a delicious combination that never gets old. This recipe works just as well for casual summer entertaining as it does a special occasion.
- Want all the flavors of outdoor grilling without leaving the comforts of your kitchen? Give this Ninja Foodi Grill Steak a try!
- This Grilled Steak Recipe with a spicy slaw is the perfect easy meal that is sure to delight.
- Want a salad that is just as filling as it is delicious? You will love this Mexican Steak Salad.
Hanger Steak Recipe
Ingredients
- ½ cup avocado oil plus more for oiling the grill or griddle
- 2 tablespoons dijon mustard
- 1 tablespoon balsamic vinegar
- 1 tablespoon fresh chopped rosemary or 1 teaspoon dried
- 1 tablespoon minced garlic
- 1 ½ teaspoons sea salt
- 1 ½ pounds hanger steak
Instructions
- In a blender or mason jar, combine the avocado oil, dijon mustard, balsamic vinegar, rosemary, garlic, and salt.
- Place the hanger steak in a shallow dish and pour the marinade over it.
- Marinate in the refrigerator overnight.
- Remove the steak from the marinade and allow to come to room temperature.
- Blot with paper towels to remove excess moisture.
Grill
- Heat your grill to high heat. Brush the grates with oil.
- Cook the steaks for 8 to 10 minutes, flipping halfway through. (For medium-rare. Actual time will depend on the shape and thickness of the steak.)
- Allow to rest for 5 minutes, and then slice against the grain.
Blackstone Griddle
- Heat the Blackstone griddle to medium-high heat. (400 ° F to 450 ° F)
- Oil the griddle and then add the steaks.
- Cook for 5 minutes and then flip, cook an additional 4 minutes or to desired doneness.
- Remove from heat, and allow to rest fo 5 minutes before serving.
- Slice against the grain to serve.
Natalie
Great recipe Wendy! My steaks were perfect!
Glenda
This recipe was perfect timing! I just got hanger steaks in my Butcher Box shipment. Your recipe made them mouthwateringly delicious! Thanks!
Paula
This was so flavorful and easy to make!
laura
Ohhhh I can't believe I've never had a hanger steak before! SO GOOD!!