Unlock the secret to an unforgettable steak dinner with Grilled Hanger Steak and vibrant Chimichurri. Often overlooked, this surprisingly tender, richly flavored, and beautifully marbled cut of beef is a true culinary gem. Known for its quick cooking time and affinity for high heat, hanger steak transforms into an outrageously delicious meal when paired with a zesty, herb-packed chimichurri sauce. If you spot this exceptional cut at your local butcher or grocery store, don’t hesitate – it’s a find you’ll be glad you discovered!

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The Underrated Star: Grilled Hanger Steak with Chimichurri

As a chef and a passionate home cook, I can confidently say that hanger steak holds a special place in my heart. Alongside a perfectly marbled ribeye, this humble cut is a personal favorite. Its appeal lies not only in its rich, beefy flavor but also in its incredible tenderness – often compared to a filet mignon – and its remarkably quick cooking time, making it ideal for both busy weeknights and special occasions. In today’s market, where quality beef can be quite costly, finding a cut that offers premium taste and texture at a fraction of the price is a rare treat. That’s precisely what hanger steak delivers.

For this recipe, we elevate the natural succulence of the hanger steak with a simple yet potent marinade. Inspired by the vibrant flavors of Peruvian cuisine, this marinade beautifully complements the star of our dish: homemade chimichurri. What exactly is chimichurri? It’s a fresh, herbaceous South American condiment, typically featuring parsley, cilantro, shallots, garlic, and a blend of other ingredients. Think of it as a livelier, South American cousin to the traditional Italian salsa verde – bright, tangy, and bursting with flavor, providing the perfect counterpoint to the rich grilled beef.

What Exactly is Hanger Steak? The Butcher’s Secret Revealed

Hanger steak, often affectionately dubbed the “butcher’s steak” or “hanging tenderloin,” is a cut derived from the plate section of the cow, specifically from the upper belly area, nestled between the rib and the loin. Historically, butchers would often keep this flavorful cut for themselves due to its exceptional taste and tenderness, rather than offering it for sale, hence its intriguing nickname. For a long time, it was widely believed to be a tough cut of meat, leading to it being overlooked and less commonly found in standard grocery stores. However, culinary enthusiasts and savvy home cooks have since discovered its true potential, recognizing it for its incredible attributes rather than its unconventional shape.

This unique cut gets its name from its location: it “hangs” from the diaphragm of the steer, untouched by bone. This isolation contributes to its exquisite tenderness. While it shares some textural and flavor characteristics with flank steak, hanger steak often boasts a finer grain and a more robust, almost livery, beef flavor. You might find it at the store either untrimmed, with a thick membrane running through its center, or already trimmed into two distinct, somewhat V-shaped pieces. Opting for the untrimmed version allows you to save a few dollars and gives you the satisfaction of butchering it yourself, a simple process that we’ll cover in this guide.

Why You’ll Love This Grilled Hanger Steak with Chimichurri Recipe

There are countless reasons to make grilled hanger steak your next go-to recipe:

• Quick & Easy Grilling: Hanger steak loves high heat and cooks incredibly fast, making it a perfect choice for a flavorful meal that doesn’t require hours over the grill. The chimichurri adds an explosion of fresh flavor without extra cooking time.
• Budget-Friendly Delicacy: Despite its gourmet qualities, hanger steak remains a relatively affordable cut compared to its more famous counterparts like ribeye or tenderloin. It’s a fantastic way to enjoy premium beef flavor without breaking the bank.
• Unmatched Flavor and Tenderness: This cut delivers a deeply beefy flavor that many connoisseurs adore. It’s exceptionally tender, often rivaling the texture of a tenderloin, especially when cooked to a perfect medium-rare.
• Versatility: While perfect on its own, hanger steak also shines in tacos, salads, or sandwiches, making leftovers a desirable treat.

Ingredients for Your Flavorful Hanger Steak

Gathering these simple ingredients is the first step to a truly memorable meal:

• Hanger Steaks: Plan on about one steak per two people, depending on their size and appetite. Look for well-marbled cuts for maximum flavor and juiciness.
• Olive Oil: The base for our marinade, helping to distribute the spices and contribute to a beautiful sear on the grill.
• Cumin: Adds a warm, earthy, and slightly smoky undertone, characteristic of Peruvian-inspired flavors.
• Dried Oregano: Provides a robust, aromatic herb note that pairs wonderfully with beef.
• Paprika: Offers a mild sweetness and a hint of color to the marinade. Smoked paprika can be used for an extra layer of depth.
• Salt and Pepper: Essential seasonings to enhance the natural flavor of the beef. We recommend kosher salt for its even dispersion and fine freshly cracked black pepper.
• Yellow Onions: Sliced thinly, these will infuse the steak with aromatic sweetness during marination and can be grilled alongside the steak for a delicious side.
• Garlic: Whole cloves, sliced, provide a pungent, savory kick to the marinade, permeating the meat with its distinct aroma.
• Chimichurri Sauce: This vibrant, fresh condiment is non-negotiable! You can prepare your own using this chimichurri sauce recipe or opt for a high-quality store-bought version if you’re short on time.

How To Make the Best Grilled Hanger Steak with Chimichurri

Achieving a perfectly grilled hanger steak is simpler than you might think. Follow these steps for a juicy, flavorful result:

1. Prepare the Chimichurri: Start by making your chimichurri sauce. This can be done up to a day in advance, allowing the flavors to meld beautifully. Set it aside at room temperature before serving.
2. Craft the Marinade: In a small bowl, whisk together the olive oil, cumin, dried oregano, paprika, kosher salt, and freshly cracked black pepper until well combined. This simple spice blend forms the flavor base for your steak.
3. Trim the Steaks: If your hanger steak is untrimmed, locate the tough silver skin that connects the two lobes. Using a sharp knife, carefully cut along both sides of this membrane to separate the steaks. Trim away any excess fat or tough silverskin from the exterior.
4. Marinate for Flavor: Place the trimmed steaks in a shallow dish or a large resealable bag. Rub the prepared spice blend all over the meat, ensuring it’s evenly coated. Top with the sliced yellow onions and garlic cloves. Seal the container and refrigerate for at least 2 hours, or ideally, overnight for maximum flavor infusion.
5. Preheat the Grill: Before grilling, remove the steaks from the refrigerator about 30 minutes to an hour beforehand to allow them to come closer to room temperature for more even cooking. Preheat your gas grill to high heat, aiming for temperatures around 450-500°F (230-260°C). If using a charcoal grill, prepare it for direct, high heat cooking.
6. Grill to Perfection: Place the marinated steaks directly over the high heat. Grill for 3-4 minutes per side for a perfect medium-rare, or until the internal temperature reaches 125°F (52°C) when measured with a digital meat thermometer inserted into the thickest part of the steak. Remember, hanger steak cooks quickly!
7. Rest the Steak: Transfer the grilled steaks to a cutting board and let them rest for a full 10 minutes. This crucial step allows the juices to redistribute throughout the meat, ensuring every slice is tender and succulent.
8. Slice and Serve: After resting, slice the hanger steak against the grain into thin strips. Arrange on a platter and spoon generous amounts of the fresh chimichurri over the top. Serve immediately and enjoy!

Chef Jenn’s Expert Tips for Hanger Steak Success

Mastering grilled hanger steak is easy with a few insider tricks:

1. Don’t Waste Those Onions: The onions and garlic from the marinade absorb incredible flavor. Don’t discard them! Grill them alongside your steak until caramelized and tender, or sauté them in a skillet for a delicious topping or side dish.
2. Kick Up the Heat: For those who love a bit of a spicy punch, consider adding a pinch of crushed red pepper flakes to your spice rub. It will add a subtle warmth that enhances the beefy flavor.
3. Mind the Doneness: Hanger steak is best enjoyed medium-rare or medium. Due to its lean nature and quick cooking time, overcooking can lead to a tough and dry result. Use a digital meat thermometer and aim for 125-130°F (52-54°C) for medium-rare, knowing the temperature will rise a few degrees while resting.
4. Master Your Grill Heat: High heat is key to achieving a beautiful, flavorful sear on hanger steak. However, because the marinade contains oil, be vigilant for potential flare-ups. Keep a spray bottle of water nearby to manage any flames, ensuring your steak gets that perfect crust without burning.
5. Slice Against the Grain: This is paramount for hanger steak’s tenderness. The muscle fibers run prominently down the length of the steak. Always slice perpendicular to these fibers to shorten them, making each bite incredibly tender.

Recommended Dishes to Explore

If you loved this grilled hanger steak recipe, you’ll surely enjoy these other fantastic grilled and smoked meat creations:

Make It A Meal: Perfect Pairings for Your Hanger Steak

Wondering what to serve alongside your incredible Grilled Hanger Steak with Chimichurri? This quick-cooking main course shines with a variety of complementary sides. Opt for dishes that offer a contrasting texture or a fresh balance to the rich beef and vibrant chimichurri. Consider pairing it with crispy Greek Lemon Potatoes, hearty Baked Potato Wedges, or aromatic Mediterranean Rice. For something a little different, a creamy and sweet Smoked Creamed Corn can be an excellent choice. During warmer months, a light and refreshing Grilled Peach Salad makes a delicious addition, making good use of your hot grill. Ultimately, any side that doesn’t overpower the main flavors will work well, so feel free to experiment with your favorites or discover a new pairing!

Storage and Reheating Best Practices

Should you be lucky enough to have any leftovers, properly storing and reheating your hanger steak will ensure it remains delicious. Store any leftover beef and chimichurri separately in airtight containers in the refrigerator for 3-4 days. While I personally enjoy leftover hanger steak at room temperature, if you choose to reheat it, do so gently and quickly to avoid overcooking. A low oven or a quick pan-sear is best. Overheating will diminish its tenderness, so exercise caution. The chimichurri, stored separately, will maintain its fresh zestiness.

Step By Step Process Visual Guide

Frequently Asked Questions About Hanger Steak and Chimichurri

Here are some common questions to help you master this delicious dish:

Can I cook hanger steak without a grill?

Absolutely! While grilling offers a fantastic smoky flavor, you can achieve excellent results by pan-searing hanger steak in a hot cast-iron skillet. Heat a tablespoon of high-smoke-point oil (like grapeseed or avocado oil) until shimmering, then sear for 3-4 minutes per side, similar to grilling. Finish in a preheated oven if needed for thicker cuts.

How long should I marinate hanger steak?

For optimal flavor and tenderness, marinate hanger steak for at least 2 hours, but preferably overnight (8-12 hours). Avoid marinating for longer than 24 hours, as acidic marinades can begin to break down the meat’s texture too much, making it mushy.

What is the best way to slice hanger steak?

The most crucial step in serving hanger steak is to slice it against the grain. This means cutting perpendicular to the long muscle fibers running through the meat. This shortens the fibers, making the steak much more tender and enjoyable to eat.

Can chimichurri be made in advance?

Yes, chimichurri can be made up to 2-3 days in advance and stored in an airtight container in the refrigerator. In fact, allowing it to sit for a few hours or overnight can help the flavors meld and deepen, making it even more delicious.

Want More Delicious and Easy Recipes?

If you enjoyed this recipe, be sure to explore more culinary adventures:

• Steaks on a Blackstone Griddle
• How to Make Peameal Bacon at Home
• Flavorful Smoked Lamb Chops
• Perfectly Smoked Eye of Round
• Creative Smoked Shotgun Shells