Grilled Hanger Steak Recipe

Bring to room temperature

Remove the 8 oz hanger steak from the refrigerator 30–45 minutes before cooking so it comes to near room temperature. Pat dry with paper towels.

Season steak

Rub the steak all over with 1 tablespoon olive oil, then season evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Let rest while preparing other components.

Preheat grill or pan

Preheat a grill or heavy cast-iron skillet over high heat until very hot (about 500°F surface temperature) and lightly oil the grates or pan with 1 tsp olive oil.

Grill the steak

Place the hanger steak on the hot grill or skillet. For medium-rare (recommended for hanger), cook about 3–4 minutes per side depending on thickness, flipping once. Use an instant-read thermometer: 125–130°F for medium-rare. If you prefer, finish with 1 tsp butter on top and tent with foil for 5–7 minutes to rest; carryover will bring it to ~135°F.

Slice

After resting, slice the steak against the grain into 1/4-inch thick slices. Keep warm while you finish the sauce and vegetables.

While the steak comes to temperature, preheat the oven to 425°F (220°C). Toss 8 oz halved fingerling potatoes with 1 tablespoon olive oil, 1 tsp thyme, 1 tsp kosher salt and 1/2 tsp black pepper. Spread on a baking sheet in a single layer.

Roast the potatoes for 20–25 minutes, turning once halfway through, until golden and tender when pierced with a fork. Keep warm or hold at low oven temp while finishing sauce.

Bring a medium pot of salted water to a boil. Add 6 oz trimmed green beans and blanch for 2–3 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking, then drain and pat dry.

In a medium skillet over medium heat melt 1 tablespoon butter. Add the blanched green beans and sauté for 1–2 minutes to warm through. Add 1/2 tsp lemon zest, 1/4 tsp salt and 1/4 tsp black pepper; toss to coat. Keep warm.

In a small saucepan or skillet over medium heat melt 1 tablespoon unsalted butter. Add 1 finely minced shallot and sauté until translucent, about 2–3 minutes. Add 1 minced garlic clove and cook 30 seconds until fragrant.

Carefully add 2 tablespoons brandy to the pan. If using a gas flame you may flame briefly to burn off alcohol, or simmer for 30–45 seconds until reduced slightly.

Add 1/2 cup beef stock and simmer 2–3 minutes to reduce slightly. Stir in 1/2 cup heavy cream and 1/2 teaspoon Dijon mustard. Simmer gently until the sauce thickens enough to coat the back of a spoon, about 4–6 minutes. Season with 1/4 tsp salt and 1/4 tsp black pepper.

Remove from heat and stir in 1 tablespoon chopped fresh parsley. Taste and adjust seasoning. Keep warm until plating.

Divide the roasted fingerling potatoes and buttered green beans between plates.

Arrange slices of the rested hanger steak alongside the vegetables. Spoon 2–3 tablespoons of the brandy cream sauce over the steak and a little around the plate.

Garnish with microgreens or chopped parsley. Serve immediately.