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.
Serve with Sushi Rice and Stir-Fried Asparagus and Shiitake with Ginger and Sesame.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
I actually just made the glaze and I grilled the hanger steak and basted with the glaze. Very fun
Fantastic cut of meat! This dish is worthy of company but easy enough to work into the regular weeknight rotation.
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.
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?