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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.


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Reviews (10 reviews)

  • DonBishop | 11/08/2018

    Found this to be bland and boring.

  • Carolynpdx | 07/21/2018

    I actually just made the glaze and I grilled the hanger steak and basted with the glaze. Very fun

  • fortkcook | 12/22/2017

    Fantastic cut of meat! This dish is worthy of company but easy enough to work into the regular weeknight rotation.

  • 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.

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