220 Grille Recipe
American & Sustainable Cuisine
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Grilled Hanger Steak
Charred Sweet Corn & Tomato Succotash
Herb Butter & Garnish
Method
Grilled Hanger Steak
- 1
Prepare and Marinate
Pat the hanger steak dry with paper towels. In a small bowl combine 2 tbs olive oil, minced garlic, chopped rosemary, 1.5 tsp kosher salt, and 1 tsp freshly ground black pepper. Rub the mixture all over the steak, coating evenly. Let sit at room temperature for 20–30 minutes (or refrigerate up to 4 hours and bring to room temperature 30 minutes before grilling).
- 2
Preheat Grill
Preheat a grill or cast-iron grill pan to high heat (about 450–500°F / 230–260°C). Oil the grates or pan lightly to prevent sticking.
- 3
Grill Steak
Place the steak on the hot grill. For medium-rare, grill 3.5–4 minutes per side, turning once, until an instant-read thermometer reads 125–128°F (52–53°C). If you prefer medium, target 135°F (57°C). Avoid overcooking—hanger steak is best medium-rare to medium. Total grilling time should be about 8–10 minutes depending on thickness.
- 4
Rest and Slice
Remove the steak to a cutting board and tent loosely with foil. Rest for 8–10 minutes to let juices redistribute. Slice against the grain into 1/4-inch (6 mm) slices just before plating.
Charred Sweet Corn & Tomato Succotash
- 5
Char the Corn
Heat a heavy skillet or cast-iron pan over high heat until smoking slightly. Add the corn kernels (no oil) and let them sit undisturbed to char for 2–3 minutes. Stir and continue to char on other sides until kernels show dark brown spots, about 4–6 minutes total. Remove charred corn to a bowl.
- 6
Sauté Aromatics
Lower heat to medium. Add 1 tbs olive oil and 1 tbsp unsalted butter to the same skillet. When butter melts, add the diced onion and red bell pepper. Sauté 4–5 minutes until softened and starting to color.
- 7
Combine & Finish
Return charred corn to the pan with the onions and peppers. Add halved cherry tomatoes, 1 tsp creole mustard, 1 tsp apple cider vinegar, 2 tbs sliced basil, 0.75 tsp kosher salt and 0.5 tsp black pepper. Stir and cook 2–3 minutes just to warm tomatoes and marry flavors. Taste and adjust seasoning. Remove from heat.
Herb Butter & Plating
- 8
Make Herb Butter
In a small bowl combine 3 tbs softened unsalted butter with 1 tbs finely chopped parsley, 1 tsp lemon zest and 1/4 tsp smoked paprika. Mix until homogenous. Portion into a log or scoop into a quenelle and chill briefly if needed.
- 9
Plate
Spoon a generous portion (about 3/4 cup) of the charred corn & tomato succotash onto each plate. Fan 4–6 slices of hanger steak (about half the steak per 2 servings) over the succotash. Top the warm steak with a slice or dollop (about 1.5 tbs) of herb butter so it melts over the meat. Garnish with a handful of microgreens or baby arugula and a light sprinkle of flaky salt if desired.