Grilled Hanger Steak (gf) Recipe

Marinate the steak

Pat the hanger steak dry with paper towels. In a small bowl combine 1 tbs olive oil, 1 tsp tamari, 1 tsp minced garlic, 1 tsp chopped thyme, 1 tsp black pepper and 1/2 tsp kosher salt. Rub the mixture over both sides of the steak, place in a shallow dish or zip-top bag, and refrigerate for at least 30 minutes and up to 2 hours. Remove from refrigerator 30 minutes before cooking to come to room temperature.

Preheat grill

Preheat a grill or cast-iron skillet to high heat (about 500°F / very hot). Oil the grates or skillet lightly to prevent sticking.

Grill the steak

Place the steak on the hot grill or skillet. For medium-rare, grill 3.5–4 minutes per side depending on thickness; for medium, 5–6 minutes per side. Use an instant-read thermometer: 125–130°F for medium-rare, 135°F for medium. Avoid flipping more than once. When done, transfer steak to a cutting board, tent loosely with foil and rest for 8–10 minutes before slicing across the grain into 1/4-inch slices.

Prep and par-cook potatoes

Preheat oven to 425°F (if using oven) or prepare a sheet pan for the grill. Place halved fingerling potatoes in a pot, cover with cold salted water, bring to a simmer and cook 8–10 minutes until just tender but not falling apart. Drain well and let steam-dry 1–2 minutes.

Season and roast

Toss the drained potatoes with 1.5 tbs olive oil, 1 tsp chopped rosemary, 1/2 tsp garlic powder, 1/2 tsp kosher salt and 1/2 tsp pepper. Spread in a single layer on a baking sheet and roast in the preheated 425°F oven for 18–22 minutes, turning once halfway, until golden and crisp. If using a grill, place potatoes in a grill-safe pan and cook over medium-high heat, stirring occasionally, until crisp and tender.

Blanch and finish

Bring a medium pot of salted water to a boil. Add trimmed green beans and blanch 2–3 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking, then drain. In a skillet over medium heat, melt 1 tsp butter (or warm 1 tsp olive oil), add the drained green beans, season with 1/4 tsp kosher salt, 1/4 tsp black pepper and 1/2 tsp lemon zest (if using). Sauté 1–2 minutes until heated through and lightly glazed. Keep warm until plating.

Sauté shallot

In a small saucepan over medium heat melt 1 tbs butter. Add 1 tbsp finely minced shallot and cook, stirring, 1–2 minutes until translucent but not browned.

Flambé or deglaze with brandy

Carefully add 2 tbs brandy to the pan. If comfortable and safe, tip the pan to ignite briefly to burn off alcohol (stand back and keep a lid nearby) or simmer 30–60 seconds to reduce alcohol. Scrape any browned bits from the pan.

Finish the sauce

Add 1/4 cup beef stock and bring to a gentle simmer, reducing slightly for 1–2 minutes. Stir in 1/4 cup heavy cream and 1/2 tsp Dijon mustard. Simmer another 2–3 minutes until sauce coats the back of a spoon and is slightly thickened. Season with 1/4 tsp kosher salt, 1/4 tsp black pepper and 1 tsp chopped parsley. Remove from heat and keep warm. If sauce becomes too thick, whisk in up to 1–2 tbs warm stock to loosen.

Arrange a portion of roasted fingerling potatoes on the plate, place a serving of green beans alongside, then fan sliced hanger steak over or beside the potatoes. Spoon 2–3 tbs of the warm brandy cream sauce over the steak (reserve extra in a small sauce boat if desired). Garnish with a small sprinkle of chopped parsley and serve immediately.