- (1 1/2 - 2 lbs.) Hanging Tender Steak
- (1/3 C) Soy Sauce
- (1/3 C) Lime Juice
- (1/2 C) Olive Oil
- (1/4 C) Worcestershire Sauce
- (2 tsp.) Fish Sauce
- (4-5) Cloves Fresh Garlic, minced
- (2 tsp.) Dried Oregano
- (1 tsp.) Fresh Cracked Pepper
- (1 pinch) Crushed Red Pepper
- (2 tsp.) Fresh Rosemary, finely chopped
- (4-5 Leaves) Fresh Basil, chopped
- (1) Red Onion, sliced
- (1) Jalapeno, sliced
The first time I sought out this meat cut, I was so surprised at how hard it was to find. I went to three grocery stores before I was able to find one (I wish I had known about Wanda Farm then!). I later learned that the reason it is so hard to find is because there is only ONE hanger steak per cow.
Because hanger steak is thin and tender, it cooks quickly. It is best cooked with short intense heat such as on a grill, under the broiler, or seared in a pan. This cut is best enjoyed marinaded, cooked to medium-rare (130-150*F) then rested for 5-10 minutes. The steak should be sliced against the grain when served.
Marinades not only add flavor but can help tenderize the meat by helping break down the protein. There are lots of different ingredients that can be used to make a marinade but a marinade should include three main components:
- an acid (vinegar, citrus, or wine)
- oil (olive oil, canola oil, avocado oil, or sesame oil)
- herbs (fresh or dried herbs and spices)
The acid helps break down the protein so the herbs can infuse the meat with flavor. The oil penetrates the meat and helps prevent the loss of moisture when cooking so you end up with a juicy steak. You can feel free to experiment making marinades using your own combination of flavors based on what you like, or what's in the cupboard as long as you have the three key elements shared above.
An easy way to marinate meat is in a large zip bag sealed and placed in the refrigerator for at least 2 hours or up to 24 hours. Never marinate meat at room temperature as bacteria can easily grow. Once you are done marinading, discard any remaining liquid. Do not reuse it since it was used with raw meat.
Step 1: Put all of the liquid ingredients, garlic, herbs, and spices for the marinade in a bowl and whisk together well. Pour the mixture into a gallon storage bag.
Step 2: Slice the onion and jalapeno and add them to the storage bag with the liquid.
Step 3: Add the hanging tender steak to the storage bag and seal removing as much air as possible. Place the storage bag on a plate in the refrigerator for at least 2 hours.
A personal chef taught me an easy way to cut basil. Stack the basil leaves on top of each other making a small pile. Roll the lengthwise into a tight tube. Then make slices perpendicularly to the tube to chop the basil into ribbons. Continue chopping until the desired size.
Step 4: Heat the grill prior to putting the steak on. I used an oven cord thermometer with a thermistor-type food probe to know the exact temperature of the meat. Our steak was generous and thicker than previous hanger steaks I have had so it took a little longer to cook. If you don't have a thermometer you can leave in, I recommend temp checking your meat as you cook it with a digital thermometer. Our steak took about 9 minutes per side to cook to medium-rare (130*-140*F).
Step 5: Allow the meat to rest for 5-7 minutes. This will allow the juices to redistribute throughout the steak so they don't all run out when cut. Once rested, slice the steak against the grain and serve.
I served our steak with grilled asparagus and sweet potato fries.
Recipe by Victoria Cook:
Victoria is a home cook turned host and cook for 100+ episodes of a private cooking show for wellness practitioners and their patients. As a lover of ethnic cuisines, she uses a variety of spices and fresh ingredients to make flavorful healthy meals for her husband and son. She loves to challenge herself with new recipes and if she can make them in an electric pressure cooker, she’s even happier.