Hanger Steak

My hanger steak recipe transforms an underrated cut into a satisfying, steak-house quality dinner. It's so juicy and tender and cooks FAST. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 8

Total Time 18

Servings servings

Calories 300kcal

Author Arman Liew

Ingredients

3 pounds hanger steaks 2 large steaks
1/4 cup olive oil
1/4 cup soy sauce
2 cloves garlic minced
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper

Instructions

In a small bowl, whisk together the olive oil, soy sauce, garlic, and Worcestershire sauce.
Season the steaks with salt and pepper and place them in a bowl. Pour the marinade all over it, cover, and refrigerate for at least 10 minutes or overnight.
Remove the steaks from the refrigerator and bring to room temperature.
Preheat a grill to high heat or use the stovetop and cook the steaks in a skillet. Once the grill is heated to high, remove the steaks from the marinade and grill for 4 minutes per side or until they reach an internal temperature of 135F.
Remove from the grill and let the meat rest for 10 minutes before slicing across the grain.

Video

Notes

TO STORE: Keep the leftovers in an airtight container in the refrigerator for 3 to 4 days.

TO REHEAT: To reheat leftover steak without drying it out, heat it in a baking dish at 250ºF (or until the internal temperature reaches 110ºF). Heating in a covered pan on the stove also works well.

TO FREEZE: Let cool, then freeze the leftover steak in a container or ziplock bag for 2 to 3 months.

Nutrition