Grilled Hanger Steak Recipe with Balsamic Dijon Marinade

Hanger steak is a cut of meat that is often overlooked. I love it when I want something that will wow family and friends without breaking my budget.

Hanger is thin and loose-grained, so it cooks fast and overcooks even faster.

A tough membrane runs down the center. I like to buy mine already trimmed, but if yours isn't, make sure you cut it out before cooking, or it will get chewy. (Instructions are in the recipe card.)

That loose grain is also why this cut drinks up a marinade, and why slicing across it later matters so much. (Butchers used to keep it for themselves. Hence "butcher's steak.")

When cooked correctly, hanger steak is juicy and full flavor.  (And it is even better if you pair it with compound butter.)

Let's Talk Ingredients

Hanger steak isn’t always easy to find; you may have to ask your butcher.

Avocado oil is my go-to for this, but any high-heat oil like vegetable or canola works fine. Skip the extra virgin olive oil—it doesn’t handle high heat well. Dijon mustard adds a nice tang, but I’ve made this with spicy brown mustard, and that worked too.

If you’re out of balsamic vinegar, mix a teaspoon of Worcestershire sauce with two teaspoons of lemon juice or soy sauce—it won’t taste exactly the same, but it gives a great punch of flavor.

What Temperature for Hanger Steak?

Hanger is thin and cooks quickly. It shines at medium-rare. Past medium, the texture gets tight.

You always want to pull it off the heat a few degrees early. Carryover cooking keeps the temperature climbing about 5 degrees while it rests.

Here's where to pull it:

An instant-read thermometer is the only way to nail this. Hanger is uneven in thickness, so check the thickest part. The thin tail will always run a touch more done. When you're feeding a crowd with mixed preferences, that's a feature, not a bug.

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

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 hanger steak 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 for medium rare.  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, then slice against the grain.

Blackstone Griddle Hanger Steak

Preheat your griddle to 425° - 450 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.