- CCSPRINGS Oct 7, 2013 08:49 PM
Had a fantastic marinated hanger steak this weekend. Never cooked one before but looks easy. Thinking about doing a garlic teriyaki marinade and putting them on the grill. Medium rare seems to be the preferred way to cook. Anybody have insight or feedback? Thanks folks.
I think you'll risk scorching the steak (teriyaki being sweet) if you aim any hotter than medium rare. ICostco sells Mr. Yoshida's Marinade and Cooking Sauce, a thick-ish (compared to other brands) teriyaki marinade that I love and use every time I make steak, regardless of cut.
Hanger steak is great just well-seasoned -- I usually salt it about an hour or so ahead of grilling time, but I also like a combo of soy sauce, red wine vinegar, worcestershire sauce, maggi sauce, paprika, garlic powder, cayenne, smoked paprika and dried thyme.
Oh, and MR is the way to go.
I love hanger steak, it's probably my favorite tied with flat iron and flap meat. I never marinate it, it's so deliciously flavorful that I love it seared at super high heat on its own or with a compound butter. however, it's quite flavorful so would take well to a marinade - a nice rosemary, red wine, garlic would probably be fantastic.
Not a ton of insight or feedback, as you seem to be doing exactly the right thing with exactly the right cut of meat.
I will suggest a chimichurri sauce for it. You can either marinate the steak in the chimichurri for a while and serve some more sauce on the side or you can just season the steak with salt and pepper and keep the chimichurri entirely as a side sauce. There are a ton of recipes out there depending on whether you like it thinner to highlight the oil and vinegar or thicker to highlight the herbs, on whether you prefer cilantro or oregano, on whether it's blended smooth or left leafy, etc.
However you do it, it's insanely easy and really kicks a hanger steak on to the next level.
No matter how you season or marinate it, or cook it, just remember to slice it against the grain.