250g Citrus Fed Hangar Steak Recipe

Trim and prepare

Pat the 250 g hanger steak dry with paper towel. Trim any excess silver skin or large pockets of fat, leaving a thin fat cap if present. Bring the steak to near room temperature for 20–30 minutes before cooking.

Make marinade

In a shallow dish or zip-top bag combine 1 tbs olive oil, 2 tbs fresh orange juice, 1 tbs fresh lemon juice, 1 tsp minced garlic, 1 tsp fresh thyme leaves (or 1/2 tsp dried), 1 tbs soy sauce, 1 tsp brown sugar, 1 tsp freshly ground black pepper and 1 tsp sea salt. Whisk or shake until sugar dissolves and ingredients are evenly mixed.

Marinate

Place the steak into the marinade, turning to coat thoroughly. Marinate for 20–30 minutes at room temperature (or up to 2 hours refrigerated). If refrigerated, remove and come back to room temperature for 20–30 minutes before cooking.

Preheat pan or grill

Heat a heavy skillet (cast iron preferred) over medium-high heat until smoking just begins, or preheat a grill to high. Lightly oil the pan or brush the steak with a little extra olive oil.

Sear the steak

Remove excess marinade and pat the steak lightly dry (reserve marinade). Place the steak in the hot pan or on the grill. For a 250 g hanger steak about 1–1.25 inches thick, sear 2.5–3 minutes per side for medium-rare (internal temperature 54–57°C / 130–135°F). Adjust time for thickness and desired doneness.

Optional baste

If using a pan, when you flip to the second side add 10 g butter and spoon the melted butter and any reserved juices over the steak for 30–60 seconds to glaze and build flavor.

Rest

Transfer the cooked steak to a cutting board and loosely tent with foil. Rest for 5–8 minutes to allow juices to redistribute.

Slice and finish

Slice the hanger steak thinly across the grain into 1/4-inch slices. Sprinkle with chopped fresh parsley (1 tbs) and a pinch of finishing salt if desired. Serve with citrus wedges alongside and offer any pan juices spooned over the slices.