Grilled Hanger Steak Recipe

1. Marinate steak

Combine 2 tbs olive oil, soy sauce, Worcestershire, minced garlic, chopped rosemary, 1 tsp kosher salt and 1 tsp black pepper in a shallow dish. Pat the hanger steak dry, place in the marinade and turn to coat. Cover and refrigerate for 30 minutes to 2 hours (at least 30 minutes for flavor; up to 2 hours for more infusion). Remove from fridge 20 minutes before grilling to come closer to room temperature.

2. Preheat grill (or grill pan) to high heat (about 450–500°F / 230–260°C). Oil the grates lightly.

3. Prepare potatoes

Toss halved fingerling potatoes with 1.5 tbs olive oil, 0.5 tsp garlic powder, 0.75 tsp kosher salt and 0.5 tsp black pepper in a bowl until evenly coated.

4. Cook potatoes

Spread potatoes cut-side down on a sheet pan or cast-iron skillet. Roast on the grill (or in a 425°F oven) for 20–25 minutes until golden and tender when pierced with a fork, turning once if necessary for even browning. When done, toss with 1 tbs chopped parsley and 1 tsp butter (optional) and keep warm.

5. Prepare brussels

In a bowl, toss halved brussels with 1 tbs olive oil, 1 tsp balsamic vinegar, 0.5 tsp honey, 0.5 tsp kosher salt and 0.25 tsp black pepper.

6. Cook brussels

Place brussels cut-side down on the grill or on a sheet pan under the broiler. Grill for 6–8 minutes until charred on the cut side and tender (total 10–12 minutes depending on size), shaking the pan or turning once. Finish with a squeeze of lemon if desired and keep warm.

7. Make sauce

Whisk together 1/4 cup ketchup, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp red wine vinegar, 1 tsp brown sugar and 1/2 tsp chopped chipotle (or substitute hot sauce). Add 1 tsp water to thin if needed and season with 1/4 tsp black pepper. Taste and adjust acidity or sweetness; set aside at room temperature.

8. Grill steak

Place hanger steak on the hot grill. For medium-rare, grill 4–5 minutes per side (depending on thickness) using direct high heat, until an instant-read thermometer reads 125–130°F (52–54°C). For medium, aim for 135°F (57°C). Avoid overcooking — hanger steak is best medium-rare to medium.

9. Rest and slice

Transfer the steak to a cutting board and tent loosely with foil. Rest for 8–10 minutes to allow juices to redistribute. Slice against the grain into 1/4-inch thick slices.

10. Plate

Arrange sliced hanger steak alongside fingerling potatoes and brussels sprouts. Spoon house steak sauce over the steak or serve on the side. Garnish with remaining chopped parsley. Serve immediately.