Wood Grilled Hanger Steak Recipe

Trim and Marinate

Pat the hanger steak dry with paper towels. Trim any silver skin or excess fat, leaving a thin cap. In a bowl combine 2 tbs olive oil, minced garlic, 1 tbs lemon juice, 1 tsp kosher salt and 1 tsp black pepper. Rub the marinade all over the steak. Let rest at room temperature for 30–45 minutes (or refrigerate up to 2 hours).

Preheat Grill

Prepare a wood or charcoal grill for high heat (500–600°F / 260–315°C) with a hot direct-heat zone. If using wood, add hardwood chunks for smoke. Make sure grates are clean and lightly oiled.

Grill Steak

Place the hanger steak directly over the hottest part of the grill. Sear for 3–4 minutes per side until a deep brown crust forms. Move to a cooler zone if needed and continue cooking to desired doneness: about 5–7 minutes total for medium-rare (internal temp 125–130°F / 52–54°C). Remove from grill and let rest loosely tented with foil for 8–10 minutes before slicing across the grain into 1/4-inch slices.

While the steak rests and/or while the grill is heating, prepare the eggplant. Halve the small fairytale eggplants lengthwise. Brush cut sides with 2 tbs olive oil and rub lightly with crushed garlic. Season with 1 tsp kosher salt and a squeeze of 1 tbs lemon juice.

Place eggplant cut-side down on the hot grill and cook 3–5 minutes until nicely charred and tender. Flip and grill the skin side for 1–2 minutes just to warm through. Remove and set aside. If desired, slice or serve halved next to the steak.

Make the whipped tahini while the steak is resting. In a medium bowl combine 1 cup tahini, 2 tbs lemon juice, 1 tsp minced garlic and 3 tsp kosher salt. Whisk while adding warm water gradually until smooth and spreadable — about 1 cup water total (add more by teaspoon if you prefer thinner). The mixture should be creamy and slightly loose. Taste and adjust salt or lemon as needed. Transfer to a serving bowl and drizzle 2 tbs olive oil over the top.

Make a quick beef jus on the stovetop. In a small saucepan over medium heat melt 1 tbs butter. Add the 1 minced shallot and cook 1–2 minutes until softened but not browned. Add 1 tbs red wine and deglaze, scraping up any fond. Pour in 1 cup beef stock and add the thyme sprig. Bring to a simmer and reduce gently until slightly thickened, about 6–8 minutes. Remove thyme, whisk in remaining butter to finish, and season with 1 tsp salt and 1/2 tsp black pepper. Keep warm.

Mix 2 tsp dried za'atar with 2 tbs chopped parsley and 1 tsp lemon zest to create a fresh za'atar garnish.

To plate: smear a spoonful of whipped tahini on the plate, arrange grilled fairytale eggplant beside it, fan sliced hanger steak over the tahini, and spoon a few tablespoons of warm beef jus over the steak. Sprinkle the fresh za'atar mixture over the steak and eggplant. Finish with an extra drizzle of olive oil if desired and serve immediately.