Hanger Steak Recipe

Trim and Marinate

Trim excess sinew from the hanger steak and pat dry with paper towels. In a shallow dish or resealable bag combine 3 tbs olive oil, 2 tbs soy sauce, 1 tbs Worcestershire sauce, 1 tbs red wine vinegar, 2 tsp minced garlic, 1 tsp black pepper and 1 tsp kosher salt. Add the steak, turn to coat, press out extra air (if bag) and refrigerate for 30 minutes to 2 hours (minimum 30 minutes to develop flavor, up to 2 hours to avoid changing texture). Remove steak from fridge 30 minutes before cooking to come toward room temperature.

Rest before cooking

Pat the marinated steak dry just before searing to ensure a good crust. Reserve marinade for a quick pan-deglaze if desired (do not reuse marinade that had raw meat unless boiled).

Prep: Rinse the fingerlings and cut any larger potatoes lengthwise so pieces are roughly uniform (about 1-inch thick). Dry thoroughly.

Par-cook (optional for quicker pan-fry): Place potatoes in a pot, cover with cold salted water, bring to a simmer and cook until just tender (8–10 minutes). Drain and let steam-dry for 2 minutes. Pat dry.

Fry: Heat a large skillet over medium-high heat and add 2 tbs olive oil and 1 tbs unsalted butter. When the butter foams, add the potatoes cut-side down in a single layer (work in batches if necessary). Add 2 halved garlic cloves and 1 tsp chopped rosemary to the pan. Cook without moving for 4–6 minutes until deeply golden and crisp, then stir and continue cooking 4–6 minutes until potatoes are tender and browned all over.

Season: Season with 0.75 tsp kosher salt and 0.5 tsp black pepper. Remove the garlic halves and discard. Keep warm and loosely tent with foil while finishing steak and broccolini.

Prep: Trim tough ends of broccolini stalks and rinse. Pat dry.

Char: Heat a heavy skillet or cast-iron pan over high heat until very hot. Add 1 tbs olive oil, swirl to coat. Add broccolini in a single layer, letting it sit without moving 1–2 minutes to develop charred edges. Toss or flip and cook an additional 2–3 minutes until stems are tender-crisp and florets have some char.

Finish: Season with 0.5 tsp kosher salt and 0.25 tsp black pepper. Squeeze the optional 1/2 lemon wedge over broccolini for brightness. Keep warm.

Make roasted garlic: If you don't have pre-roasted garlic, roast a whole head at 400°F (200°C) for 30–35 minutes wrapped in foil with a little oil until soft; squeeze out 2 tsp mashed garlic. (This can be done ahead.)

Prepare sauce: In a small saucepan over medium heat, add 4 tbs unsalted butter. When it melts and starts to foam, add 2 tsp mashed roasted garlic and 1 tbs Worcestershire sauce. Stir 30 seconds. Add 1/4 cup beef stock and 1 tsp fresh thyme; simmer 2–3 minutes until slightly reduced. Off heat, whisk or swirl until smooth. Season with 1/4 tsp kosher salt and 1/4 tsp black pepper to taste. Keep warm; the sauce will slightly thicken as it cools.

Sear the steak: Heat a heavy skillet or cast-iron pan over high heat until smoking. Add 2 tbs high-smoke vegetable oil and 1 tbs unsalted butter. When the fat is shimmering, add the marinated, patted-dry hanger steak. Sear without moving for 2.5–3 minutes to develop a deep crust. Flip and sear the other side 2.5–3 minutes for medium-rare (internal temp ~125–130°F / 52–54°C). Adjust time for desired doneness: about 3.5–4 minutes per side for medium.

Baste (optional): During the second minute of searing the second side, tilt the pan and spoon the foaming butter and rendered juices over the steak to baste and add flavor.

Rest: Transfer the steak to a cutting board and tent loosely with foil. Rest 6–8 minutes to allow juices to redistribute (internal temp will rise a few degrees).

Slice and serve: Slice the hanger steak against the grain into 1/4-inch thick slices. Arrange sliced steak on plates with fried fingerling potatoes and charred broccolini. Spoon 1–2 tbs of the Worcestershire & roasted garlic butter sauce over the steak and a little around the plate. Finish with a sprinkle of chopped parsley and a pinch of coarse sea salt if desired.