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carving grilled hanger steak with Charmoula sauce on cutting board with Viking carving set

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.

Course: Dinner, lunch
Cuisine: American
Prep Time: 8 minutes
Cook Time: 8 hours
Total Time: 8 hours 8 minutes
Makes: 8 Servings
Calories: 226 kcal
Author: Dédé Wilson


  • 1 batch Charmoula Sauce, divided
  • 2 pounds (910 g) hanger steak, (probably 2 steaks; read headnote above)
  • Vegetable oil


  1. 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.
  2. Prepare a medium hot grill, propane or hardwood charcoal, or preheat a grill pan indoors. Brush (your clean) grates with a little vegetable oil.
  3. Remove steak from the marinade, allowing excess to drip away, and discarding all of the marinade that came in contact with the raw meat.
  4. 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.



Nutrition Facts
Grilled Hanger Steak with Charmoula Sauce
Amount Per Serving
Calories 226 Calories from Fat 117
% Daily Value*
Fat 13g20%
Carbohydrates 5g2%
Protein 23g46%
* Percent Daily Values are based on a 2000 calorie diet.