Grilled hanger steak is the steak nobody wants you to know about. This oddly shaped cut of beef is tender, marbled, juicy, and has a rich beefy flavor. Often overlooked, if you see this cut in your grocery store – grab it! It grills up quickly, loves high heat, and Grilled Hanger Steaks with Chimichurri is outrageously good!
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I loooove hanger steak. Next to a good, fatty ribeye, this humble cut of beef is my favorite. I love that it’s quick-cooking, and it’s melt-in-your-mouth tender. Almost as tender as a filet, you can get this succulent cut of beef for a fraction of the cost of tenderloin. Beef is expensive everywhere these days, so if you see this affordable cut of meat, buy it!
In this dish, I put a quick marinade on the steak to infuse more flavor. I went with Peruvian flavors to pair with the chimichurri. What’s chimichurri? It’s a South American condiment made from fresh parsley, cilantro, shallot, and a few other ingredients. It’s super fresh and flavorful – similar to a salsa verde but South American rather than Mexican.
What Is Hanger Steak
Hanger steak is cut from the upper belly and is prized for its flavor and tenderness. Also called butcher’s steak or hanging tenderloin, this cut of meat has only recently become widely available because many believed it to be a tough cut of meat, so it was sold in stores. It’s just the opposite!
Similar to flank steak in texture and flavor, you can find it untrimmed or trimmed. Trimmed, it is a long, somewhat V-shaped cut of meat. I buy it untrimmed and butcher it myself to save a few bucks.
WHAT YOU’LL LOVE ABOUT GRILLED HANGER STEAKS WITH CHIMICHURRI
- This cut of beef grills hot and fast and cooks quickly. The chimichurri adds incredible flavor!
- Still a somewhat unknown cut of meat, it’s usually reasonably priced.
- It is a beefy, flavorful cut that’s second in tenderness to the tenderloin.
Ingredients
- Hanger steaks – One steak will feed about 2 people.
- Olive oil
- Cumin
- Oregano – Dried.
- Paprika
- Salt and pepper
- Onions – Yellow onion; sliced.
- Garlic – Whole cloves, sliced.
- Chimichurri sauce – Use this chimichurri sauce recipe or make your own.
How To Make the Best Grilled Hanger Steak with Chimichurri
- Make the chimichurri and set it aside. You can make it up to a day in advance.
- Mix the olive oil, cumin, oregano, paprika, salt and pepper in a small bowl until combined.
- Trim the steaks, if needed, cutting the 2 steaks apart along the silver skin which connects them.
- Rub the spice blend all over the steaks, top them with sliced onions and garlic, and pop them in the fridge to marinate for at least 2 hours or overnight.
- Preheat your gas grill to high or prep your charcoal grill for direct heat.
- Grill the steaks over high heat for 3-4 minutes per side or until the internal temperature reaches 125-F on a digital meat thermometer.
- Let the steak rest for 10 minutes before slicing.
- Slice and serve!
Chef Jenn’s Tips
- Don’t throw out the onions from the marinade – grill them or cook them up in a skillet! Yum!
- Add a pinch of crushed red pepper flakes to the spice rub if you’d like a bit of heat.
- Don’t overcook this meat – it cooks fast and is best eaten med-rare or medium, but no higher.
- Control your heat – getting a good sear on this steak means lots of flavor, but there is oil in the spice rub, so watch for flare-ups.
Recommended
Make It A Meal
Wondering what to serve with Grilled Hanger Steak with Chimichurri? This quick-cooking dish pairs so nicely with a variety of tasty sides, including this Grilled Peach Salad, a good use of a hot grill. Any sides that don’t compete flavor-wise will work well, so make your favorite or try something new and dig in!
Storage
Store any leftover beef in an airtight container for 3-4 days. I love eating the leftovers at room temperature, but if you heat them up, be sure not to overcook the beef. Pack any leftover chimichurri separately.
Step By Step Process
Grilled Hanger Steaks with Chimichurri
Ingredients
- 2 pounds hanger steak
- 1/4 cup olive oil
- 2 teaspoons oregano
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1/4 teaspoon kosher salt
- freshly cracked black pepper
- 1 onion sliced
- 3 cloves garlic sliced
- 1/2 cup chimichurri sauce store-bought or make your own
Instructions
- Make the chimichurri and set it aside. You can make it up to a day in advance.
- Mix the olive oil, cumin, oregano, paprika, salt and pepper in a small bowl until combined.
- Trim the steaks, if needed, cutting the 2 steaks apart along the silver skin which connects them.
- Rub the spice blend all over the steaks, top them with sliced onions and garlic, and pop them in the fridge to marinate for at least 2 hours or overnight.
- Preheat your gas grill to high or prep your charcoal grill for direct heat.
- Grill the steaks over high heat for 3-4 minutes per side or until the internal temperature reaches 125-F on a digital meat thermometer.
- Let the steak rest for 10 minutes before slicing.
- Slice and serve!
Notes
Chef Jenn’s Tips
-
- Don’t throw out the onions from the marinade – grill them or cook them up in a skillet! Yum!
- Add a pinch of crushed red pepper flakes to the spice rub if you’d like a bit of heat.
- Don’t overcook this meat – it cooks fast and is best eaten med-rare or medium, but no higher.
- Control your heat – getting a good sear on this steak means lots of flavor but there is oil in the spice rub so watch for flare-ups.
