Hanger Steak Recipe

Prepare and season

Remove the hanger steak from the refrigerator 30–45 minutes before cooking to come to room temperature. Pat dry thoroughly with paper towels. Trim any silver skin or excessive membrane while keeping the central grain intact. Generously season both sides with 1 tablespoon kosher salt and 1 teaspoon freshly ground black pepper; press seasoning into the meat.

Sear

Heat a large cast-iron skillet or heavy-bottomed pan over high heat until smoking hot, about 5 minutes. Add 2 tablespoons neutral oil and swirl to coat. Place the steak in the pan and sear without moving for 2.5–3 minutes until a deep brown crust forms. Flip and sear the other side for 2–3 minutes.

Finish and rest

Reduce heat to medium, add 1 tablespoon unsalted butter and spoon it over the steak for 20–30 seconds. Cook until internal temperature reaches 125°F (51°C) for medium-rare (carryover will bring it to 130°F/54°C). Remove steak to a cutting board and tent loosely with foil. Rest for 8–10 minutes before slicing against the grain into 1/4-inch slices.

While the steak comes to room temperature, make the chimichurri. Finely chop the parsley, cilantro (if using) and oregano by hand, or pulse briefly in a food processor (6–8 short pulses) to keep a slightly textured sauce. Transfer to a bowl and stir in 3 minced garlic cloves, 2 tablespoons red wine vinegar, 1/2 cup extra-virgin olive oil, 1/4 teaspoon red pepper flakes, 3/4 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1 teaspoon lemon juice if desired. Taste and adjust seasoning. Let the chimichurri sit at room temperature for at least 15 minutes to allow flavors to meld.

While the steak rests, heat 1/2 cup vegetable oil in a small heavy saucepan over medium heat to 325°F (use a thermometer) or until a thin piece of shallot sizzles gently when added. Working in small batches, fry the thinly sliced shallots until golden brown and crisp, about 2–3 minutes per batch. Use a slotted spoon to transfer shallots to a paper towel-lined plate and immediately sprinkle with 1/4 teaspoon kosher salt. Let cool; they will crisp further as they cool.

If you prefer to save time, the shallots can be baked: toss slices with 1 tablespoon neutral oil, spread on a baking sheet, and bake at 375°F for 12–18 minutes, stirring once, until golden and crisp.

Arrange slices of rested hanger steak on a warm platter or individual plates. Spoon chimichurri over the steak (about 1–2 tablespoons per serving) and scatter a small handful of crispy shallots on top for crunch. Serve immediately, medium-rare as described. Pass additional chimichurri at the table.