Grilled Hanger Steak – Great Hot or At Room Temp
This Grilled Hangar Steak has become a warm-weather go-to recipe for us.
Hanger Steak is the cut from the diaphragm of the cow, which is between the rib and loin. The name refers to the fact that this part of the cow just sort of hangs there, doing no work.
This is why this cut is so tender and we happen to love its flavor as well. We think you will love this easy Grilled Hanger Steak – low FODMAP, of course.
Marinate Your Hangar Steak
Marinated in our vibrant Charmoula Sauce and then grilled over a hardwood fire this Grilled Hanger Steak is a spectacular dish – served warm or at room temperature. You can also use a propane grill or even a grill pan, indoors.
Divide & Conquer
The hanger steak comes with a visible line of connective tissue running lengthwise down the center. It is tough and should be removed before marinating; use a very sharp slicing knife to remove it.
Look at both sides of the steak before going in with your knife, so you can see the direction and placement of this connective tissue.
Need a fantastic carving set? Check out the Viking set showed in the images.
You might also like our Grilled Rib Eye with Smoked Salt & Charred Vegetables.
Grilled Hanger Steak with Charmoula Sauce
Our Grilled Hanger Steak with Charmoula Sauce is packed with flavor and this dish is just as great warm as it is at room temperature. Make the Charmoula Sauce first and you will be ready to go.
- 1 batch Charmoula Sauce, divided
- 2 pounds (910 g) hanger steak, (probably 2 steaks; read headnote above)
- Vegetable oil
Pour about half of the Charmoula Sauce (you can do this by eye) into a heavy zip top bag or nonreactive bowl and add the steak. Toss to coat well. Seal bag or cover bowl and refrigerate overnight.
Prepare a medium hot grill, propane or hardwood charcoal, or preheat a grill pan indoors. Brush (your clean) grates with a little vegetable oil.
Remove steak from the marinade, allowing excess to drip away, and discarding all of the marinade that came in contact with the raw meat.
Grill for about 8 to 10 minutes total, turning a few times or until meat registers 125°F/52°C for medium rare (or to your liking). Transfer to a cutting board and allow to rest for 5 minutes before slicing across the grain on the diagonal. Drizzle with reserved Charmoula Sauce and serve. Great at room temperature, too.
- If you can grill this steak over hardwood charcoal it will have an exceptional flavor, but don't overlook this recipe if you only have access to propane.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.