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 lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper

Instructions

Remove the steaks from the refrigerator and bring to room temperature.
In a small bowl, whisk together the olive oil, soy sauce, garlic, lemon juice, 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 10 minutes or up to 8 hours.
Preheat a grill to high heat or use the stovetop and cook the steaks in a skillet or grill pan. 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 135°F.
Remove from the grill and let the meat rest for 10 minutes before slicing across the grain.

Video

Notes

Doneness: This steak is best served medium-rare to medium. Any higher and you risk the steak being dry and rubbery.
Marinating time: No longer than 8 hours, please.
Leftovers: Keep in the fridge for up to 4 days or the freezer for up to 2 months.
Reheating: 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.

Nutrition