Grilled Hanger Steak Recipe

Marinate the steak

Combine olive oil, soy sauce, Worcestershire, minced garlic, thyme, salt and black pepper in a shallow dish or zip-top bag. Add the hanger steak and turn to coat thoroughly. Marinate at room temperature for 30 minutes or refrigerate up to 4 hours. If refrigerated, bring to room temperature for 30–45 minutes before cooking.

Preheat grill

Preheat a grill or grill pan to high (about 450–500°F / 230–260°C). Clean and oil the grates lightly to prevent sticking.

Grill the steak

Remove steak from marinade and pat dry with paper towels. Season lightly with extra black pepper. Place steak on the hot grill. For medium-rare, grill 4–5 minutes per side, rotating once halfway for even charring (internal temperature about 125–130°F / 52–54°C). Adjust time for desired doneness. Avoid overcooking — hanger steak is best medium-rare to medium.

Rest and finish

Transfer steak to a cutting board. Top with 1 tablespoon unsalted butter and tent loosely with foil. Let rest 8–10 minutes so juices redistribute. Slice against the grain into 1/4-inch slices just before serving and sprinkle with chopped parsley and a pinch of coarse sea salt.

While steak rests or during the last 6–8 minutes of grilling, cook the mushrooms. Heat a large skillet over medium-high heat. Add butter and olive oil until foam subsides.

Add the shallot and cook 1 minute until translucent. Add mushrooms and spread in an even layer; do not overcrowd. Let mushrooms sear undisturbed 3–4 minutes, then stir or toss and cook another 3–4 minutes until nicely browned.

Add minced garlic and thyme; cook 30–45 seconds until fragrant. Deglaze the pan with sherry or dry white wine if using, scraping up browned bits, and cook until liquid has mostly evaporated, about 1–2 minutes. Season with kosher salt and black pepper to taste. Stir in chopped parsley and remove from heat. Keep warm until serving.

Prepare potatoes: cut each potato into 1/3–1/2-inch matchsticks. Rinse cut fries under cold water until water runs clear to remove excess starch. Pat completely dry with clean towels — moisture causes oil splatter.

First fry (blanch): In a heavy-bottomed pot or deep fryer, heat oil to 325°F (160°C). Fry potatoes in batches for 3–4 minutes until soft but not colored. Remove with a slotted spoon and drain on paper towels.

Increase heat: Raise oil temperature to 375°F (190°C). Fry potatoes a second time in batches for 2–3 minutes until golden brown and crisp. Drain on paper towels, immediately season with salt, pepper and chopped rosemary (if using). Keep warm in a single layer on a rack in a 200°F (95°C) oven if needed until serving.

Make aioli: In a small bowl, whisk together mayonnaise, grated garlic, lemon juice, Dijon mustard and truffle oil until smooth. Season with a pinch of salt and black pepper. Taste and adjust lemon or truffle oil (add more truffle oil very sparingly if stronger aroma desired). Chill until ready to serve. Bring to room temperature 10 minutes before serving for best flavor.

Plate: Arrange sliced hanger steak on warmed plates. Spoon steakhouse mushrooms alongside or on top of the steak. Add a portion of fries and a small ramekin of truffle aioli. Garnish with a sprinkle of chopped parsley and an optional extra drizzle of truffle oil over fries or steak for an elevated aroma. Serve immediately.