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Hanger Steak with Spicy Miso Glaze

Scott Phillips

Servings: 4

Known for its intensely beefy flavor, hanger steak is also sometimes called “butcher’s steak” because butchers often keep it for themselves. If you can’t find it, you can use sirloin tip steak, but it will cook more quickly.


  • 1/2 cup mirin
  • 2 Tbs. minced shallots
  • 2 Tbs. minced fresh ginger
  • 1 tsp. minced garlic
  • 1 Tbs. plus 2 tsp. grapeseed oil
  • 2 tsp. light miso
  • 1/4 tsp. Asian hot sauce, such as Sriracha
  • 1 1-3/4- to 2-lb. hanger steak, trimmed
  • Kosher salt and freshly ground black pepper
  • 1/4 cup thinly sliced scallions

Nutritional Information

      Calories (kcal) : 460
      Fat Calories (kcal): 200
      Fat (g): 22
      Saturated Fat (g): 7
      Polyunsaturated Fat (g): 5
      Monounsaturated Fat (g): 9
      Cholesterol (mg): 130
      Sodium (mg): 570
      Carbohydrates (g): 12
      Fiber (g): 0
      Protein (g): 43


  • Position a rack in the center of the oven and heat the oven to 400°F.
  • Simmer the mirin, shallots, ginger, and garlic in an 8-inch skillet over medium heat until the mixture is syrupy and large bubbles start to form, about 5 minutes. Remove from the heat and whisk in 1 Tbs. of the grapeseed oil, the miso, and the hot sauce. Set aside.
  • Season the steaks generously with salt and pepper. Heat a 12-inch oven-safe skillet over high heat until very hot. Add the remaining 2 tsp. oil, swirling it until the pan is well coated. Cook the steaks, flipping once, until browned, about 4 minutes total. Using a pastry brush, spread the glaze evenly over the steaks, transfer to the oven, and roast until an instant-read thermometer inserted into the thickest part of the steak reads 130°F to 135°F for medium rare, about 4 minutes.
  • Transfer the steaks to a cutting board, let rest for 5 minutes, and then cut on the diagonal into 1/2-inch-thick slices. Pour any juice remaining in the pan over top and sprinkle with the scallions.

Serve with Sushi Rice and Stir-Fried Asparagus and Shiitake with Ginger and Sesame.


Rate or Review


  • SeeBeth | 04/01/2014

    This recipe was very good and easy. The glaze was perfect. I made the recipe exactly per the instructions, including using a cut of Hanger.(Others used Sirloin.) However, for the oven stage of the recipe, the steak took 20 minutes to reach 130 degrees (not even close to 4 minutes) and after resting 5 minutes it was still rare (not medium rare) and too, too spongy/chewy, although the flavor was excellent. Not being terribly familiar with a Hanger cut, I wondered if my steak was significantly thicker than most. However, since I bought it from a high-end butcher and the weight was well within the norm, I assume not. I will try this again with a different cut and perhaps on the grill.

  • affy | 11/20/2013

    I couldn't find hanger steak, so instead I used sirloin and it came out really well. The sauce was a huge hit.

  • Redroofdevil | 03/10/2013

    It's amazing.Cooked a beautiful Hanget Steak according the recipe for friends for the 1st time yesterday.It is delicious.

  • FredCo | 06/09/2012

    Wow - first time trying Hanger Steak - it is fabulous! Absolutely great beef taste, tender yet very lean. Find yourself a butcher who can source this cut of beef and follow this recipe for a fantastic meal. Everyone cleaned their plates, even the non-meat lovers at the table.

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