NewsHanger Steak

Hanger Steak

When you’re craving the deep, rich flavors of beef, this hanger steak is the way to go. Hanger steak provides a more intense flavor than sirloin or tenderloin, and sauced with Worcestershire, garlic and fresh thyme, it’s a versatile protein that’ll go with any meal.

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OK, first things first: What is hanger steak? Hanger steak is a flat, tender and tasty cut of meat that comes from the upper belly area of the cow. A hanger steak is sometimes known as hanging tender, butcher’s steak or skirt steak. The name comes from the way the steak “hangs” below the animal’s diaphragm, surrounded by the muscle that supports it.

While not as tender as a ribeye or filet mignon, hanger steak is rich in flavor and has a great texture for many dishes, such as steak and eggs or fajitas, to name two classics. And while hanger steak is indeed delicious, it’s also usually lower-priced than many other cuts of beef, so you can stock up on the steak and enjoy it whenever you want.

Ingredients for Hanger Steak

  • Hanger steak: This preparation of hanger steak calls for one piece of meat that’s between 1 and 1-1/2 pounds. After its long marinating period, it’s a good idea to let the steak warm to room temperature before you cook it.
  • Olive oil: The olive oil both helps you blend the other flavoring elements together and adds some flavor itself during the multi-hour marinating.
  • Worcestershire sauce: This classic sauce adds most of the flavor here, aside from the flavor you get from the beef itself, but don’t be tempted to use more than a tablespoon, as the other ingredients do add some welcome flavor.
  • Garlic cloves: Well-minced fresh garlic cloves are great for this steak recipe, but you can also use frozen garlic cubes that you melt and stir into the marinade.
  • Kosher salt and pepper: It would be a sad day indeed to see a steak grilled without salt and pepper added to it. Sometimes, in fact, those two are all you need, whereas this hanger steak recipe is best with all the ingredients shared here.
  • Fresh thyme: If you don’t have any fresh thyme to mince up, go ahead and use 1/4 teaspoon of dried thyme, which is a far better option than just leaving it out.

Directions
Step 1: Trim the fat and cut the steaks

trimmed and cut steaks.Kristina Vänni for Taste of Home

Trim the membrane and excess fat from the hanger steak, then cut it into 2-inch thick steaks. Set the prepared meat aside.

Step 2: Marinate the steak

steak marinating.Kristina Vänni for Taste of Home

In a shallow dish, whisk together the olive oil, Worcestershire sauce, garlic, salt, pepper and thyme until well combined. Add the beef, turning it to coat the meat. Cover the meat and refrigerate it for at least four hours or overnight.

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