Recipes Meat and Poultry Beef Steaks Grilled Hanger Steak Be the first to rate & review! 1 Photo Hanger steaks are not usually found at a grocery store, because they are not plentiful. On one whole piece of beef, there will only be one hanger steak. It's a meaty-tasting cut, with an open texture, and I found it at a butcher shop. We like it with a simple wet rub, but it is also tasty with only salt and pepper. It cooks really quickly, so be sure the rest of your meal is ready before you put it on the grill. We like it with simple sides, like a baked potato and a tossed salad. Submitted by Bibi Published on March 30, 2022 Save Rate Print Share Close Add Photo Prep Time: 2 hrs 10 mins Cook Time: 10 mins Total Time: 2 hrs 20 mins Servings: 4 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 2 pounds hanger steaks 2 teaspoons Worcestershire sauce ¼ teaspoon garlic powder ¼ teaspoon onion powder ¼ teaspoon freshly ground black pepper, or to taste 1 tablespoon olive oil ½ teaspoon sea salt, or to taste Directions Trim away fat and membrane from the surface of the steak about 2 hours before cooking time. If the hanger steak is whole, gently tease the meat away from the long center sinew and discard it in order to create 2 long, thin steak pieces. Place trimmed steaks in a non-reactive baking dish. Combine Worcestershire sauce, garlic powder, onion powder, and ground black pepper in a small bowl. Rub spice mix over all the surfaces of the steak. Cover steak with aluminum foil and allow to stand at room temperature for about 2 hours. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Rub the steaks with olive oil and lightly sprinkle with sea salt. When the cooking grates are hot, place oiled steak onto the grate and cook steaks until firm and reddish-pink and juicy in the center, 2 to 3 minutes per side (medium-rare). An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove from the grill and tent with foil to allow residual heat to bring internal temperature up to 135 degrees F (57 degrees C). Slice about 1/4 inch thick, across the steaks, and serve warm. Cook's Note: The marinade step is not necessary, but bringing the steak to room temperature gives the best results. If you are not using the marinade, be sure to oil the meat well with olive oil or cooking oil of choice. Add salt and pepper, and cook to desired doneness. I Made It Print Nutrition Facts (per serving) 408 Calories 22g Fat 1g Carbs 48g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 408 % Daily Value * Total Fat 22g 28% Saturated Fat 8g 42% Cholesterol 93mg 31% Sodium 371mg 16% Total Carbohydrate 1g 0% Dietary Fiber 0g 0% Protein 48g 96% Potassium 778mg 17% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.