hanger

Notes:
I can find hanger steak at my local farm, Buckley Farm in Ballston Lake, but also at Whole Foods Market. Be sure to call ahead. Also, if you get your hands on a hanger steak, it may have a membrane running through it. Ask the butcher to remove it and then have him/her butterfly the remaining loins. Or you can do it yourself.
For charcoal grilling, I fill two chimney starters with coals and let them burn for about 30 minutes. Then I dump the coals into grill, replace the grate and let it heat for at least 5 minutes before placing the meat on top. I grill these uncovered when using charcoal, but when using my gas grill, I cover the grill.

Simple Grilled Hanger Steak with Worcestershire, Garlic, and Thyme

4 cloves garlic

Kosher salt and pepper

olive oil

Worcestershire sauce

1.75 pounds hanger steak, membrane removed, loins butterflied, see notes above

In the bowl of a food processor, make a paste with the garlic, pepper, thyme, and a pinch of salt. Place the meat in a shallow vessel. Rub the paste over the meat. In a small bowl, whisk together the oil and Worcestershire. Pour this mixture over the meat. Turn the meat to coat in the marinade. Refrigerate for at least 1 hour.

Meanwhile, prepare a grill for high heat. (See notes above). Wipe off excess marinade. Season meat on both sides generously with salt and pepper. Grill over hot coals uncovered, 2 to 3 minutes a side until a thermometer registers 125ºF for medium rare or 135ºF for medium. Transfer meat to a board to rest for 10 minutes before slicing against the grain. Reference the video above if you are having a hard time figuring out which way is against the grain — it&#8217;s not always easy to tell.

This is an excellent dish. I used a flat iron steak since I can't find hanger steaks. You could also use a flank steak. Anyway, this dish is very flavorful and easy.

This is a fantastic dish. Since I couldn't find hanger steaks, I used a flat iron steak. A flank steak may also be used. In either case, this recipe is flavorful and simple to prepare.

Hi Ali.  I hope you and your family are well.  This recipe is fabulous.  It is very informative and I like the flavors of the marinade.   My family doesn't eat beef often but during the pandemic, I was able to purchase a large hanger steak through a restaurant supplier who has graciously open their business to households during this time. Thank you. Stay well and be safe.

Taught my g-daughter this recipe to teach her how to read a recipe and cook it. Came out delicious.
Thank you, Ali!

Used it twice, my wife and friends “ Loved “ it !!

Great! I just finished it last night and the result was unexpected, my wife and daughter both liked it, which made me happy. Thanks for your recipe!

https://www.youtube.com/watch?v=j-_zHVgplcY

This hanger steak, seasoned with garlic, thyme, and Worcestershire sauce, is one of my favorites. It marinates for one hour—during which time you can slice up some tomatoes, toss together a raw corn salad or cut cucumbers into spears—and cooks in just five minutes.

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