Grilled Hanger Steak

By James Kimble May 24, 2024 5 mins read 140 Views

This succulent grilled hanger steak is marinated in a lively mixture of soy sauce, bourbon, maple syrup, and a touch of garlic. The beefy, aromatic flavors are unbeatable!

This versatile grilled hanger steak, with its rich and beefy flavor, is a perfect choice for summer cookouts, family gatherings, and special occasions. We’ve prepared this dish for Memorial Day, Father’s Day, and family BBQs, and it’s always been a hit. The best part? It’s incredibly easy to make. If you’re not in the mood for a long smoking session, this quick and easy flat-steak recipe is just what you need.

What is hanger steak?

A hanger steak, also known as a butcher’s steak or onglet steak, comes from the plate section near the diaphragm. It’s known for its rich, beefy flavor and is often compared to more expensive cuts like ribeye or sirloin. Hanger steak is best marinated and cooked quickly over high heat on a grill, griddle, or pan.

Where to source hanger steaks

You can find hanger steaks in some butcher shops, specialty grocery stores, and through online meat purveyors. The cost typically ranges from $10 to $15 per pound, depending on the source and quality of the meat.

What is a good substitute for hanger steak?

When considering a substitute for hanger steak, you have a few options. Flank steak and flat-iron steak are both excellent choices, as these cuts share similar characteristics to hanger steak. Each has a bold beef flavor and a slightly chewy texture. Flat-iron steak is known for its tenderness and rich flavor profile. Use these substitution in a variety of recipes that call for hanger steak, especially those that involve marinating and high-heat cooking methods like grilling or pan-searing. Keep in mind that these substitutions might have different densities, so adjust your marinating and cooking times accordingly.

Ingredients

1 1/2-2 pounds hanger steak (sub with flat-iron steak)
1/4 cup soy sauce or gluten-free alternative
1/4 cup bourbon
1/4 cup real maple syrup
1 tablespoon olive oil
2 teaspoons whole grain mustard (sub with Dijon)
1 1/2 teaspoons Worcestershire sauce
3 cloves garlic, minced (sub with 1/4 teaspoon garlic powder)
1/4 teaspoon salt
1/4 teaspoon black pepper

The marinade

Start by combining the soy sauce, bourbon, maple syrup, olive oil, mustard, minced garlic, Worcestershire sauce, salt and pepper.
Trim away any bits of fat or silver skin from steak.
Next, place the hanger steak in a resealable zip-top bag. Slowly pour the mixture over the meat until it is well coated on all sides.
Release the air from the bag seal, and place it in the refrigerator for 2-4 hours.
If you are using flat-iron or flank steak, double the marinade recipe and marinate the steaks between 4-8 hours.

Grilling a hanger steak

Preheat your gas grill, charcoal grill or griddle to 375 degrees F.
Place the marinated hanger steaks on the grill grates or flat-top griddle.
Cook for approximately 4-5 minutes on each side for medium-rare, or increase the cooking time to 6 minutes for medium and 8 minutes for well-done, according to your desired level of doneness.
Use a reliable instant-read thermometer to ensure the internal temperature reaches your preferred doneness (130-135°F for medium-rare, and so on).
Once cooked to your preference, remove the hanger steaks from the grill or griddle and let them rest for a few minutes
Slice, toss with board sauce (optional), and serve.
Store remaining steak in an airtight container in the fridge for up to 4 days. Make delicious steak tacos with leftovers!

Recipe variations

Asian-inspired marinade: Incorporate ingredients like ginger, sesame oil, and rice vinegar to give the hanger steaks an Asian flair.
Herb-infused marinade: Add fresh herbs like thyme, rosemary, and oregano to the marinade for a fragrant flavor profile.
Spice lovers: If you enjoy that spicy kick, consider adding crushed red pepper flakes, minced chilis, or hot sauce to the marinade.
Citrus twist: Add lemon, lime, or orange juice to infuse hanger steaks with a bright, refreshing flavor.
Balsamic glaze: After grilling and resting the hanger steak, drizzle it with a balsamic reduction for a sweet and tangy finish.

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