How to Cook Hanger Steak — Two Recipes

Name of Cut: Hanger Steak
Cut Details: One whole steak per package, 600–900g. Deeply flavourful and tender with a coarse grain. Sometimes called the “butcher’s steak.”
Best For: Grilling or pan-searing hot and fast; great marinated and sliced for fajitas, salads, or steak sandwiches.

🍳 Quick & Easy — Pan-Seared Hanger Steak with Chimichurri

Serves: 3–4
Prep Time: 10 min | Cook Time: 10–12 min

Ingredients:

• 1 hanger steak (600–900g)

• 1 tbsp olive oil

• Salt and freshly ground pepper

Chimichurri (optional but recommended)

• ½ cup parsley (chopped)

• 2 tbsp red wine vinegar

• 1 garlic clove, minced

• ⅓ cup olive oil

• Pinch of chili flakes

• Salt to taste

Instructions:

1. Let steak rest at room temp for 30 min.

2. Pat dry and season generously with salt and pepper.

3. Heat skillet over medium-high. Add oil.

4. Sear steak 4–5 min per side until 125–130°F internal.

5. Rest 10 min. Slice across the grain into thin strips.

6. Mix chimichurri ingredients and serve on the side or drizzled over.

🍷 Slow & Savoury — Marinated Hanger Steak & Roast Veg

Serves: 3–4
Prep Time: 10 min (plus 6–12 hrs marinating) | Cook Time: 15 min

Ingredients:

• 1 hanger steak

• 3 tbsp soy sauce or tamari

• 1 tbsp olive oil

• 1 tbsp lemon juice

• 1 garlic clove, minced

• 1 tsp ground cumin

• 1 tsp smoked paprika

• 2–3 cups vegetables (e.g., sweet potatoes, cauliflower, beets)

Instructions:

1. Combine marinade ingredients. Place steak in bag or dish and marinate 6–12 hours.

2. Preheat oven to 400°F. Toss vegetables with olive oil and salt. Roast for 30–40 min.

3. Remove steak from marinade and pat dry.

4. Grill or pan-sear 4–5 min per side until medium-rare.

5. Let rest, slice thinly across the grain. Serve with vegetables and a drizzle of pan juices.

🐄 Grass-fed Tip: Hanger steak is full of flavour but must be sliced across the grain to avoid chewiness. Don't overcook — aim for rare to medium-rare.