Hanger Steak
Total Time
Prep: 10 min. + marinating Grill: 10 min. + standing
Yield
6 servings
When you're craving the deep, rich flavors of beef, this hanger steak is the way to go. Hanger steak provides a more intense flavor than sirloin or tenderloin, and sauced with Worcestershire, garlic and fresh thyme, it's a versatile protein that'll go with any meal.
Ingredients
- 1 hanger steak (1-1/2 pounds)
- 2 tablespoons olive oil
- 1 tablespoon Worcestershire sauce
- 4 garlic cloves, minced
- 3/4 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1/2 teaspoon minced fresh thyme
Directions
- Trim membrane and excess fat from hanger steak. Cut into 2-inch thick steaks. Set aside.
- In a shallow dish, whisk the olive oil, Worcestershire, garlic, salt, pepper and thyme until combined. Add beef; turn to coat. Cover and refrigerate at least 4 hours or overnight.
- Preheat grill to 350°. Grill, covered, over medium-high heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-6 minutes on each side. Let steak stand 5 minutes.
- Cut diagonally across the grain into thin slices.
Nutrition Facts
4 ounces cooked steak: 278 calories, 16g fat (5g saturated fat), 67mg cholesterol, 354mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 30g protein.
When you're craving those deep, rich flavors of beef, this butcher's steak is the way to go. Hanger steak provides a more intense flavor than sirloin or tenderloin, and with these subtle seasonings of Worcestershire sauce, garlic cloves and fresh thyme, it's a versatile protein that'll go with any meal. —Julie Andrews, Rockford, Michigan
Recipe Creator
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