Marinated in a delicious chimichurri sauce, grilled hanger steaks make for a fantastic steak dinner! One of the beefier tasting cuts of steak, hanger steak is well worth the time and effort to find it at your local butchers.
Grilled Hanger Steak
Hanger steak is one of those cuts of steak that many people are too afraid to cook with. Thin, oddly shaped, and slightly stringy when raw, hanger steak looks like it should be tough and unpleasant – however, that couldn't be further from the truth.
Hanger steak gets its name because butchers would love this cut of beef on the hanger and keep it for themselves rather than serve it to their customers. This is because it is perhaps the most tender cut of steak there is!
The trick with hanger steak is that you need to cook it fast and intensely to get the most tenderness out of it, as well as marinate it in a delicious marinade to make for an even better steak experience.
Make sure that you remove any of those pesky membranes leftovers on your steaks, as this can make for a really chewy and unpleasant bite if you aren’t careful in removing all of them.
Grilled Hanger Steak Ingredients
Make sure you look at the recipe card at the very bottom for the exact amounts so that you know exactly what to buy for this recipe.
• Hanger steaks with membranes removed
• Chimichurri sauce
How To Make Grilled Hanger Steak
• Prepare your Chimichurri and remove 2/3 of the mixture and refrigerate for serving later
• Place the steaks into a glass dish, and then top with the remaining chimichurri
• Turn the steaks and cover them with the mixture evenly; cover and chill for at least 3 hours, or up to overnight
• Preheat your grill and, once hot, brush and oil the grill
• Remove the steaks from the marinade and place them on your hot grill
• Brush with the remaining marinade from the container
• If there is a flare-up at any point, remove it from the flame and let it subside
• Grill the steaks for 5 minutes, or until each side is medium rare
• Remove the steaks from the grill and let them rest for 5 minutes before slicing crosswise and against the grain
How To Prep & Remove The Membranes From Your Steaks Easily
Hanger steak may be the most tender cut of steak there is, but it has one significant flaw, and that is that hanger steaks tend to be wrapped in a thin, filmy membrane that runs along most of the meat.
This membrane is basically silver skin and is the same stuff that you might need to cut off of your roast. The only difference is that the butcher likely won't remove it for you, as it is a bit more of a fiddly process to get the membrane done – most of the time, the hanger steak gets sold with the membrane still on it.
However, it isn’t too difficult to remove it before you marinade it – you just need to grip the meat firmly and feel around with your fingers to find where the membrane meets the meat and give it a good tug.
With enough force, it should pull right off of the steak. If it sticks in any place, feel free to use a good sharp knife to cut away at the membrane until it peels away.
For those concerned about waste – unfortunately, there isn't really anything you can do with the membrane. It doesn't really have nutritional value, nor does it taste good, so it is best just to throw it away – don't even feed it to your dog either, as there is a not-insignificant risk it could choke on it!
How To Properly Grill Your Hanger Steak
One thing that might put off a lot of people from making their very own hanger steak is the fact that you really need to use a super hot grill for cooking them properly.
For most people, the grill is either too much work to bring out and get hot just for one dinner, or it seems an overwhelmingly daunting and difficult task.
However, the trick with using a grill properly is not to be afraid of the heat. You want your grill to be as hot as possible when cooking with hanger steaks, as the high heat will not only sear the outside and give you plenty of beautiful browned color and flavor, but it will also help prevent the inside of the meat from toughening up and getting chewy.
A really good trick to clean and prepare your grill is to get it really hot first before you even think of cleaning it. Once the grates are screaming hot, scrub it down with a wire brush or a grill cleaning tool – the high heat will help flake off any residue from your last cook, as well as help sanitize everything and kill unwanted bacteria.
Looking for more delicious Steak recipes? Try these out:
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Grilled Hanger Steak
- Prep Time
- 10 minutes
- Cook Time
- 10 minutes
- Main Course
- American, Argentinian
- Karlynn Johnston
- two 1.5 pound hanger steaks, trimmed with any membrane removed
- 1 batch chimichurri
- Prepare the chimichurri according to the recipe instructions. Remove 2/3 cup of the mixture and refrigerate for serving later.
- Place the steaks into a glass dish, then top with the remaining chimichurri. turning the steaks and covering them with the mixture evenly. Cover and chill at least 3 hours or up to overnight.
- Preheat the grill. When the grill is hot, brush and oil the grill.
- Remove the steaks from marinade and place on the hot grill. Brush with the marinade from the container then discard the marinade.
- Move the steaks out of the flame if there is a flare up at any time!
- Grill the steak for 4 to 5 minutes on each side for medium rare.
- Remove the steaks from the grill and let them rest for 5 minutes before slicing crosswise and against the grain
- Spoon the reserved chimichurri over the grilled steak and serve.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.