Grilled Hanger Steak Frites Recipe

Trim and season

Pat hanger steak dry with paper towels. Trim any silver skin if present. In a small bowl combine olive oil, minced garlic, thyme, kosher salt, black pepper and smoked paprika (if using). Rub mixture evenly over both sides of the steak. Let rest at room temperature for 20–30 minutes while you prepare fries and sauce.

Smoke or flavor option

If you have a grill with a smoker box or a stovetop smoking method, give the steak a light smoke for 8–10 minutes at low heat or add a few drops of liquid smoke to the marinade (use sparingly). The goal is a subtle smoky note, not intense smoke.

Grill to temperature

Preheat a grill or cast-iron pan to high (about 500°F / very hot). Sear the steak 2–3 minutes per side to develop a crust. Reduce heat slightly and continue cooking until internal temperature reaches 120–125°F for medium-rare (about 6–10 minutes total depending on thickness). Use an instant-read thermometer for accuracy.

Rest and finish

Transfer steak to a cutting board, loosely tent with foil and rest 8–10 minutes. While resting, add 1 tablespoon unsalted butter to the steak to melt over the top. Slice the steak against the grain into 1/4-inch slices just before serving.

Prepare potatoes

Cut peeled potatoes into very thin (shoestring) matchsticks — about 1/8 inch thick. Place cut fries into a large bowl of cold water and let soak for at least 30 minutes (or up to 2 hours) to remove starch. Change water once if it becomes very cloudy.

Dry and dust

Drain the soaked potatoes and rinse under cold water until water runs clearer. Spread on a clean kitchen towel or paper towels and pat very dry. Toss the dried fries with cornstarch to help crisping (use the 2 tsp cornstarch) and shake off any excess.

First fry (blanch)

Heat neutral oil in a deep pot or fryer to 300°F (150°C). Fry the potatoes in small batches for 3–4 minutes until softened but not colored. Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool for 10 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the cooled fries again in batches for 2–3 minutes until golden and crispy. Drain on a rack or paper towels and immediately season with fine sea salt.

Sauté shallot

In a small skillet over medium heat, melt 2 tablespoons unsalted butter. Add the finely diced shallot and cook 2–3 minutes until softened and translucent, stirring occasionally.

Deglaze & reduce

Add the crushed green peppercorns and white wine (or vermouth). Increase heat to medium-high and cook until the wine has reduced by roughly half, about 1–2 minutes.

Add stock & cream

Add the beef stock and simmer 2–3 minutes to reduce slightly. Stir in the heavy cream, Dijon mustard, and Worcestershire sauce. Reduce heat to low and simmer gently until the sauce coats the back of a spoon (about 2–4 minutes).

Finish & season

Taste and adjust seasoning with salt and freshly ground black pepper. If sauce is too thin, simmer a bit longer; if too thick, add a teaspoon of stock to loosen. Keep warm over the lowest heat or off heat in a warm spot until serving.

Arrange a portion of shoestring fries on each plate. Fan sliced hanger steak over or beside the fries. Spoon green peppercorn sauce over the steak or serve in a small pitcher alongside. Sprinkle chopped parsley over fries and steak, and place a lemon wedge on the side if using. Serve immediately.