Hickory Grilled Marinated Hanger Steak Recipe

Prepare the marinade

In a medium bowl whisk together 3 tbs extra-virgin olive oil, 3 tbs hickory-smoked soy sauce (or 2.5 tbs soy + 0.5 tbs liquid smoke), 1 tbs Worcestershire sauce, 1 tbs red wine vinegar, 1 tsp brown sugar, minced garlic (2 cloves), chopped rosemary (1 tsp), chopped thyme (1 tsp), 1.25 tsp kosher salt and 1 tsp coarsely ground black pepper until combined.

Marinate the steak

Place the 1 lb hanger steak in a zipper-lock bag or shallow dish and pour the marinade over the meat, massaging to coat fully. Refrigerate and marinate for at least 1 hour, ideally 3–6 hours. Remove from refrigerator 30 minutes before grilling to come to near room temperature.

Prepare grill for hickory smoke

If using a gas grill, drain soaked hickory wood chips and place them in a foil packet (fold edges tight) with a few vent holes punched; place packet on a hot burner. For a charcoal grill, scatter drained chips over hot coals. Preheat grill to medium-high (450–500°F / 230–260°C) for direct grilling. Oil the grates.

Grill the steak

Remove steak from marinade and pat dry lightly with paper towels. Place steak over direct heat. Grill 3–4 minutes per side for medium-rare depending on thickness (internal temperature 125–130°F / 52–54°C). For medium, grill 4–5 minutes per side (135°F / 57°C). While grilling, add wood smoke by ensuring the wood chip packet is producing smoke; close lid between flips to capture smoke flavor.

Rest and finish

Transfer steak to a cutting board, add 1 tbs butter on top, tent loosely with foil and rest 8–10 minutes. Slice hanger steak against the grain into 1/4"–1/2" slices and serve.

Prepare potatoes

While steak marinates, cut potatoes into 1/3" fries and place in cold water for 20–30 minutes to remove starch. Drain and pat completely dry with towels.

Cook fries (oven method)

Preheat oven to 425°F (220°C). Toss dried fries with 2 tbs vegetable oil and spread in a single layer on a rimmed baking sheet lined with parchment. Roast 20–25 minutes, turning once halfway, until golden and crisp. Immediately season with 1 tsp fine sea salt. (If deep-frying: heat oil to 350°F/175°C and fry in batches 3–4 minutes until golden; drain on paper towels and salt.)

Roast mushrooms

Preheat oven to 425°F (if not already hot for fries). Toss 8 oz halved cremini mushrooms with 1 tbs olive oil, 1 minced garlic clove, 0.5 tsp salt and 0.25 tsp black pepper. Spread on a small baking sheet and roast 12–15 minutes until browned and juices concentrate, stirring once halfway.

Finish mushrooms

Remove mushrooms from oven and toss with 1 tsp chopped fresh parsley. Taste and adjust seasoning.