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Why You’ll Love My Recipe

Marinated in a delicious chimichurri sauce, grilled hanger steaks make for a fantastic steak dinner!

Make sure to make your own Chimichurri to serve with this recipe! Why not even make a double batch and use it on more than one protein? Or maybe make The Best Steak Marinade Recipe for this instead.

Sliced medium-rare steak stacked vertically, topped with a fresh herb and garlic sauce, displayed on parchment paper with more steak pieces in the background.

Karlynn’s Recipe Notes

Skill Level: This is an easy recipe.
Total Time: This takes about 20 minutes to make, plus marinating time.
Variations: Adjust the specific amounts of the chimichurri ingredients to your own personal taste. Try using cilantro instead of parsley in the sauce, or adding even more garlic. Add a splash of your favourite hot sauce if you’d like your steaks spicy.
Tools Needed: For this recipe, you’ll need a 2/3 cup measuring cup, a glass dish big enough for the steak, some tongs, and a grill.

A fork holds a piece of medium-rare steak topped with chimichurri sauce; the rest of the sliced steak and sauce are blurred in the background on a white surface.

What You’ll Need For Ingredients

Steak: This recipe calls specifically for hanger steak. The marinade works well to tenderize this tougher cut of meat. However, you can use this recipe for a different cut of steak. Just adjust your cooking time accordingly, particularly if you have a much thinner or thicker steak.

Chimichurri: The recipe for homemade chimichurri is linked in this post and in the recipe card. It’s incredibly easy to make, but you can also find it in the condiment section of most grocery stores. This blend of herbs, garlic, vinegar, and oil is an amazing marinade. It also works well as a dipping sauce or topping for a variety of proteins.

Two raw pieces of beef on a parchment-lined wooden cutting board, with a whole garlic bulb, garlic cloves, and a small bowl of marinade or sauce next to the meat, all on a white marble surface.

How to Make Grilled Hanger Steak

This is a brief overview of the recipe. The full list of ingredients and step-by-step instructions are in the recipe card below.

Two raw pork tenderloins coated with a herb and garlic marinade in a glass baking dish, placed on a white marble surface with a bowl of oil, whole garlic, and fresh parsley nearby.

Two grilled steak pieces resting on parchment paper atop a wooden cutting board, surrounded by parsley, garlic, chili flakes, and a bowl of oil on a white marble surface.

Prepare chimichurri according to instructions. Set aside 2/3 cup and refrigerate for later.
Put steaks in glass dish and cover with chimichurri. Turn the steaks over so they get fully coated.
Cover and refrigerate for at least 3 hours.
Preheat grill. When the grill is hot, brush with oil.
Remove steaks from marinade and place on grill. Cook for 4-5 minutes per side.
Take steaks off the heat, let them rest for 5 minutes, and slice crosswise (against the grain). Spoon reserved chimichurri over the sliced steak.

Two pieces of cooked beef short ribs resting on parchment paper atop a wooden cutting board, with a sprig of parsley visible in the lower left corner.

Karlynn’s Tips and Tricks for Making Grilled Hanger Steak

Serving Suggestions: The flavours in this recipe will work well with a wide variety of side dishes. Try serving these steaks alongside some Roasted Fingerling Potatoes or Buttery Mushroom Rice and a Kale Caesar Salad for a rounded meal. Add a batch of Classic Homemade Garlic Bread to the table so people can make their own steak sandwiches. This steak would also make an excellent taco or burrito filling.

Hot Hot Hot: The key to cooking the perfect hanger steak is making sure the grill is hot enough to sear the outside of the meat quickly without overcooking the inside. A well-oiled grill will help the meat not to stick and ensure that you get a good colour and crust on the steak. You can use a barbecue for this, or a countertop grill. Whatever works best for you, as long as you get that high heat.

Sliced grilled steak topped with chimichurri sauce on a wooden cutting board, surrounded by garlic, dried chili flakes, parsley, pepper, and a towel on a white marble surface.

Storage Instructions

Fridge: Once it’s cooled, leftover steak can be stored in a covered container in the fridge for 2-3 days. Serve it on top of a salad, use it up on a sandwich, throw it in the pan with some eggs, or reheat for a few seconds in the microwave.

Freezer: While it’s not ideal to store cooked steak in the freezer, you can do so in a sealed container or freezer safe bag for 2-3 months. Defrost and use in a cold preparation or reheat quickly to avoid making it tough.

More Delicious Steak Recipes

Looking for more easy ways to prepare steak?

Try these Garlic Steak Bites with your favourite potato side.

Use a tasty Flank Steak Marinade if chimichurri isn’t your favourite.

Make this Steak and Eggs Recipe for your next brunch.

There we go, everyone. A tasty, flavourful way to serve hanger steak. Try this recipe out and let me know what you think.

Happy Cooking!

Karlynn