Seared quickly over high heat and cooked to a perfect medium-rare, a pinch of salt, pepper, and some spices are all that's needed to highlight the rich, beefy flavor of hanger steak. This easy grilling recipe relies on the cut's great taste and tender texture when cooked hot and fast - no marinade required.
1tspcuminor your favorite fajita or taco seasoning of
Instructions
Prep the grill
Prep your charcoal grill for indirect heat, a two-zone fire, by lighting your coals in a charcoal chimney starter.
When the coals are about 70% ashed over, carefully pour them on only one side of the grill.
Add the grill grates and clean them, cover the grill with the lid, and adjust the vents for airflow to preheat the grill to high heat, around 450-500°F. If you want to use smoking wood for additional flavor, add it now and make sure its burning clean before you add your meat to the grill.
Prep the Steak
Remove the steak from the package and pat it dry with paper towels.
1.5 lbs hanger steak
Liberally coat the steak in salt, pepper, and cumin and let it sit at room temperature while the grill preheats.
When the grill is hot, add the hanger steak to the hot side of the grill, sear the meat, for 90 seconds, rotate, and continue to sear for another 90 seconds.
Then flip the steak with long tongs and transfer it to the cooler side of the grill.
Grill the hanger steak until it reaches an internal temperature of 125 - 130 degrees F, with an instant read thermomter, about 7 to 10 minutes longer for medium-rare for medium rare or to your desired doneness. Rotate and flip the steak with grilling tongs, as needed, for even cooking and to avoid flare-ups.
Rest, slice, and serve
Transfer the steak to a cutting board and tent it loosely with foil.
Let the steak rest for 10 minutes.
If the connective tissue is still on the steak, use a sharp knife to cut down the center, making two steaks.
Rotae the steak to find the grain, and slcie the steak into thin strips against he grain for the best bites.
Serve immediatley.
Notes
If using a marinade, like flank steak marinade, be sure to pat the steak very dry with paper towels before grilling to avoid flare-ups.
Pair this steak with a homemade chimichurri or rojo chimichurri to cut the big flavor.
FOR A PELLET GRILL
Preheat your pellet smoker to its sear setting or 450-500 degrees F. Cook the steak as instructed in the recipe card. Because you’re working with a super hot grill, don’t be afraid of flipping and rotating the meat on the grill grates for the most even cook and sear.
Preheat your gas grill for indirect heat to create a two-zone fire. Start by turning all the burners on and letting the grill preheat with the lid closed. Clean the grill grates and turn off 2 of the 3 or 3 of the 4 burners creating a hot side and a cool side. Close the lid and allow the grill to preheat for another 5 minutes. If using wood chips to smoke on a gas grill for added flavor, add them now.
Follow the steps in the recipe card for a perfectly cooked steak. Remember always to use a meat thermometer for the best results.