Hanger Steak

OK, first things first: What is hanger steak? Hanger steak is a flat, tender and tasty cut of meat that comes from the upper belly area of the cow. A hanger steak is sometimes known as hanging tender, butcher’s steak or skirt steak. The name comes from the way the steak “hangs” below the animal’s diaphragm, surrounded by the muscle that supports it.

While not as tender as a ribeye or filet mignon, hanger steak is rich in flavor and has a great texture for many dishes, such as steak and eggs or fajitas, to name two classics. And while hanger steak is indeed delicious, it’s also usually lower-priced than many other cuts of beef, so you can stock up on the steak and enjoy it whenever you want.

Ingredients for Hanger Steak

• Hanger steak: This preparation of hanger steak calls for one piece of meat that’s between 1 and 1-1/2 pounds. After its long marinating period, it’s a good idea to let the steak warm to room temperature before you cook it.
• Olive oil: The olive oil both helps you blend the other flavoring elements together and adds some flavor itself during the multi-hour marinating.
• Worcestershire sauce: This classic sauce adds most of the flavor here, aside from the flavor you get from the beef itself, but don’t be tempted to use more than a tablespoon, as the other ingredients do add some welcome flavor.
• Garlic cloves: Well-minced fresh garlic cloves are great for this steak recipe, but you can also use frozen garlic cubes that you melt and stir into the marinade.
• Kosher salt and pepper: It would be a sad day indeed to see a steak grilled without salt and pepper added to it. Sometimes, in fact, those two are all you need, whereas this hanger steak recipe is best with all the ingredients shared here.
• Fresh thyme: If you don’t have any fresh thyme to mince up, go ahead and use 1/4 teaspoon of dried thyme, which is a far better option than just leaving it out.

Directions

Step 1: Trim the fat and cut the steaks

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Trim the membrane and excess fat from the hanger steak, then cut it into 2-inch thick steaks. Set the prepared meat aside.

Step 2: Marinate the steak

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In a shallow dish, whisk together the olive oil, Worcestershire sauce, garlic, salt, pepper and thyme until well combined. Add the beef, turning it to coat the meat. Cover the meat and refrigerate it for at least four hours or overnight.

Step 3: Grill the meat

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Preheat the grill to 350°F. Grill the steak, covered, over medium-high heat until it reaches your desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), four to six minutes on each side. Let the steak stand for five minutes after it’s grilled before slicing.

Step 4: Slice the steak

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Cut the steak diagonally across the grain into thin slices, then serve and enjoy.

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Hanger Steak Variations

• Use soy sauce: If you don’t have or don’t care for Worcestershire sauce, you can use soy sauce for a steak with a wonderfully tangy taste.
• Cook it in cast iron: If it’s a rainy day or you just prefer to prepare steaks on the stove, cook this one in a hot cast-iron pan. It will take on a great sear, just don’t let it overcook.
• Add some heat: If you’re a spicy food fan, add a teaspoon of red pepper flakes to the marinade. They will add heat and accentuate the other flavors as well.

How to Store Hanger Steak

This steak will keep well in the fridge for three to four days, sealed in an airtight baggie or container. Reheat it in the oven or an air fryer, or use it cold in a steak salad or sandwich.

Can you freeze grilled hanger steak?

From a food-safety standpoint, you can freeze leftover cooked hanger steak, but its texture will be pretty tough when you thaw it, so it’s better to consume it all than to freeze it for later.

Hanger Steak Tips

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What’s the best cooking time for hanger steak?

Don’t overdo it! Even if you usually prefer your steak cooked to well-done, with hanger steak it’s best to make medium-well the most cooked you go, with medium-rare being ideal. This is a tougher cut, and overcooking it makes it tougher still.

What should I serve with hanger steak?

As noted, this steak is perfect for fajitas or steak and eggs, but it can pair with so much more. You can go with green beans and potatoes, slice it up into rice, chop it into a taco or wrap, and on it goes.

Why do you slice hanger steak across the grain?

Hanger steak is a tougher cut of meat with long muscle fibers, often called “grain,” that run perpendicular to the length of the meat. Cutting across the grain breaks up these fibers into shorter pieces that are easier for your teeth to chew.