I know, I know. Throwing the word BEST in front of a recipe title is such a cheap move. I try to avoid it. But I typed and deleted several names, and The Best Hanger Steak just felt right. After making it this way time and time again, I think it’s earned the title.
The Best Hanger Steak
Here’s a funny story: Simon (the husband) isn’t a fan of steak. Okay maybe that’s not exactly hilarious, but steak is such the typical man-meal, I always find it sort of amusing when he does something like order fish at a steak house. (who does that?! My Rom-Com loving, but otherwise pretty burly husband, that’s who!)
So imagine my surprise when I asked him what he’d like for his birthday dinner last year and his answer was “how about that hanger steak you make?” When I texted his friends asking them to join us for a steak dinner for Simon’s birthday, at least two of them replied “Yes we’ll be there!” With a follow up “Wait, but Simon doesn’t like steak!”
So there you have it. Steak so good that even steak dislikers love it. Oh and it’s so easy you won’t even believe it. This quick-working marinade is great on any steak, (or just about anything, for that matter) but hanger steak is my go-to favorite cut as of late. (I’ve also seen it called butcher steak.) Try it with skirt steak, flank, or flat iron if you can’t find hanger.
This right here is the beauty of this recipe: 4 ingredients are all you need, and they’re all easy to find, relatively inexpensive ones. Coconut aminos can be on the pricey side, but with places like Trader Joes carrying it, it’s becoming a lot more affordable.
A tip for storing your ginger: Peel it and freeze it in a zip-top bag. It will keep virtually forever, and easier to grate with a microplane when frozen! I recommend using the microplane to mince your garlic, too.
The Best Hanger Steak, which is also the easiest Hanger Steak, and you don’t even need to bust out a cutting board to make it! That’s what I call a winner.Print
Don’t you love when the best is also the easiest?
- 2 tablespoons coconut aminos
- 1 tablespoon fish sauce
- 1 tablespoon grated fresh ginger
- 4 cloves garlic, minced
- 1 pound hanger steak
- Combine all of the ingredients except for the steak in a medium bowl.
- Marinate for at least one hour, ideally about 4. I like to use a zip-top bag for this, but if you have objections to plastic you can use a glass container.
- Heat your grill to medium or medium-high, so that the temperature reaches about 450-500. Once hot, grill for 3-6 minutes per side, depending on the thickness of the meat and what temperature you prefer it cooked to. Transfer to a plate, tent loosely with foil, and allow to rest for five minutes before slicing.
- (alternately, sans grill: You can sear the steak in a hot pan over medium-high heat until it’s cooked to your liking)
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