Grilled Garlic- and Herb-Marinated Hanger Steak Recipe

J. Kenji Lopez-Alt

You want to make sure that you cook your hanger steak to medium-rare or medium, no more, no less. Unlike, say, a ribeye steak, which will still be pretty tender and juicy at medium or beyond, a hanger steak has a very coarse texture with a distinct grain running through it. Anywhere beyond medium, and it gets too rubbery to chew.

Very high heat is essential as well. Hanger steaks are relatively thin, and you want to give them a nice char before they get a chance to start overcooking.

Note: An equivalent weight of skirt, flap, or flank steak can be used in place of hanger steak.

Recipe Details

Grilled Garlic- and Herb-Marinated Hanger Steak Recipe

Active 30 mins
Total 0 mins
Serves 4 servings


  • 2 pounds hanger steak, trimmed of excess fat and silverskin (see note)

  • 2 tablespoons olive oil

  • 2 tablespoons whole peppercorns

  • 4 garlic cloves, thinly sliced

  • 4 large sprigs parsley (leaves and stems), roughly chopped

  • 1 large shallot, thinly sliced (about 1/2 cup)

  • Kosher salt


  1. Place hanger steaks in a shallow baking dish or plate and rub with olive oil. Add peppercorns, garlic cloves, parsley, and shallot, and 1 tablespoon salt and rub until seasonings are evenly coating surface of steak. Transfer to a plastic zipper-lock bag and seal, squeezing out as much air as possible. Refrigerate for at least 2 hours and up to overnight.

  2. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.

  3. Remove steaks from bags, remove all seasonings, and discard. Season steaks with more salt, then place directly over hot side of grill. Cook, turning frequently until well-charred and an instant read thermometer inserted into the thickest part of each steak registers 125°F for medium rare or 130°F for medium, about 8 minutes total. Transfer to a cutting board, tent with foil, and allow to rest for 5 minutes. Slice against the grain and serve.

  4. Alternatively, to finish indoors: Heat 2 tablespoons vegetable or canola oil in a large stainless steel or cast iron skillet over high heat until shimmering. Remove steaks from bags, remove all seasonings, and discard. Season steaks with more salt. Add steak to pan and cook, turning frequently, until an instant-read thermometer registers 120 to 125°F for medium-rare, or 130°F for medium, reducing heat as necessary if steak smokes excessively or starts to burn. Transfer to a wire rack set in a rimmed baking sheet and allow to rest 5 to 10 minutes. Slice against the grain and serve.

Special equipment


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Nutrition Facts (per serving)
440 Calories
26g Fat
0g Carbs
52g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 440
% Daily Value*
Total Fat 26g 33%
Saturated Fat 7g 36%
Cholesterol 155mg 52%
Sodium 1050mg 46%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 52g
Vitamin C 1mg 3%
Calcium 15mg 1%
Iron 4mg 23%
Potassium 537mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)