Hanger Steak

Hanger Steak

Always cut hanger, flank, skirt and others steaks across the grain.

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Hanger Steak
Hanger steak is one of those cuts of beef people don’t really know about or overlook. Originally called a butchers steak, many restaurants served this cut for staff meals. This robust steak is one of the most underrated cuts of beef with a gentle price tag to boot.
Prep Time 15 Minutes
Cook Time 10 Minutes
Passive Time 4-24 Hours
Servings
People
Ingredients
Prep Time 15 Minutes
Cook Time 10 Minutes
Passive Time 4-24 Hours
Servings
People
Ingredients
Instructions
  1. Mix mustard, garlic, herbs, lemon juice/zest, and olive oil in a small bowl.
  2. Spread mustard mixture over steaks and marinate 4 hours or overnight in the fridge.
  3. Light charcoal grill, using hardwood charcoal. Once charcoal grill is hot, add kosher salt & pepper. Cook steaks 4 minutes about per side, for medium-rare(125F).
  4. Let steaks rest 5 minutes prior to slicing. Slice steaks across the grain and serve.