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!
Servings 8 servings
Calories 300kcal
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
Serving: 1serving | Calories: 300kcal | Carbohydrates: 1g | Protein: 37g | Fat: 15g | Sodium: 668mg | Potassium: 616mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 3mg | NET CARBS: 1g