Grilled Hanger Steak
A 30-minute hanger steak with a soy, sesame, garlic and ginger marinade, plus a cold kimchi-apple slaw. Tips on grate prep, heat, doneness and slicing.
Ingredients
Steak and marinade
Kimchi-apple slaw
To finish
Steps
- Marinate the steakIn a large bowl, combine the avocado oil and 3 tablespoons of the sugar with the soy sauce, sesame oil, ginger, garlic and shallot. Season with salt and pepper. Add the steak and let stand for 15 minutes.
- Make the slawWhile the steak marinates, combine the mayonnaise with the vinegar and the remaining 1 teaspoon of sugar in a medium bowl. Stir in the apple, cucumber and kimchi. Season with salt and chill.
- Grill the steakLight the grill and oil the grate. Grill the steak over medium-high heat until charred and medium-rare, 4 to 5 minutes per side. Move it to a cutting board and let it rest for 5 minutes.
- Slice and serveSlice the steak thin, top with sesame seeds and scallion, and serve with the slaw.
Recipe courtesy of Summerset Grills, rewritten and tested by the Pro Grill crew.
This is a weeknight steak that goes from fridge to table in about 30 minutes. Hanger steak takes a quick soy, sesame, garlic and ginger marinade well, and it cooks fast over medium-high heat. The cold kimchi-apple slaw, with Granny Smith apple, cucumber and a little mayo, cuts through the rich, charred beef. Apples and kimchi are at their best in fall, but the meal works any time of year.
Tips for a better steak
- Start with a clean, oiled grate. Hanger steak is lean, and it sticks to a dirty grate. If yours needs work first, see how to clean BBQ grates.
- Watch the sugar. The marinade has sugar in it, so it chars fast. Shake off the extra marinade before the steak hits the grates to cut down on flare-ups, and keep the lid up and your eyes on it.
- Use a thermometer. Medium-rare is about 130 to 135°F in the thickest part. A probe takes the guesswork out, and we cover that in grilling the perfect steak with a wireless meat probe.
- Know your grill's heat. Medium-high is roughly 400 to 450°F at the grate. If you're not sure what your grill is putting out, read how hot a gas grill should get.
- Slice against the grain. Hanger steak is a loose, beefy cut. Thin slices across the grain keep it tender. Rest it the full 5 minutes first so the juices stay in the meat.
- Make the slaw first. Chill it while the steak marinates and the grill heats. It holds well, so you can make it a bit ahead.
Recipe taken from foodandwine.com: https://www.foodandwine.com/recipes/grilled-hanger-steak-kimchi-apple-slaw
FAQ
How long do you grill hanger steak?
Grill it 4 to 5 minutes per side over medium-high heat for a charred, medium-rare steak. Then rest it for 5 minutes before slicing.
How long should hanger steak marinate?
This marinade needs only 15 minutes. The soy sauce, sesame oil, garlic, ginger and shallot add plenty of flavor in that time.
How do you slice hanger steak?
Rest it on a cutting board for 5 minutes, then slice it thin across the grain. That keeps each bite tender.
Can I make the kimchi-apple slaw ahead of time?
Yes. The recipe has you chill it while the steak marinates. Keep it in the fridge until you serve.
What temperature should the grill be for hanger steak?
Medium-high heat, roughly 400 to 450°F at the grate. Oil the grates first so the steak doesn't stick.
More recipes
See all →
Two-Zone Bison Burgers with Ancho Rub and Garlic-Chive Sauce
Bison is lean and dries out fast, so these patties get a little cold butter, a hard sear, and a finish on the cool side of the grill. The ancho-cumin…
Grilled Chicken with Peach BBQ Sauce Recipe
A juicy grilled chicken recipe with a homemade peach BBQ sauce made from fresh peaches, garlic, mustard and smoked paprika, plus tips for getting it …
Grilled Loaded Nachos
Seasoned beef, black beans, jalapeños and melted cheese on crispy chips, all cooked on the grill. Easy to make for game day or any backyard get-toget…