Marinated and Grilled Hanger Steak
(Onglet de Bœuf Mariné et Grillé)
🛒 Ingredients (Serves 2–3)
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1 lb (450g) hanger steak, trimmed
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2 tablespoons olive oil
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2 tablespoons soy sauce
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1 tablespoon balsamic vinegar
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1 tablespoon Dijon mustard
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2 garlic cloves, minced
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1 teaspoon black pepper
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1 sprig fresh thyme (optional)
🍳 Instructions
1. Marinate the steak
In a bowl, whisk together olive oil, soy sauce, balsamic vinegar, Dijon mustard, minced garlic, and black pepper. Add the hanger steak and coat it well. Cover and refrigerate for at least 1 hour (or up to 8 hours for deeper flavor).
2. Remove and rest
Take the steak out of the fridge 30 minutes before cooking to bring it to room temperature. Pat dry with paper towels.
3. Preheat the grill or skillet
Preheat a grill or heavy skillet over medium-high heat. Lightly oil the grates or pan surface.
4. Cook the steak
Grill or sear the hanger steak for 3–4 minutes per side for medium-rare, depending on thickness. Use a meat thermometer for precision (130°F / 54°C for medium-rare).
5. Rest and slice
Transfer the steak to a cutting board and let it rest for 5–7 minutes. Slice thinly against the grain for tenderness.
6. Serve
Serve with chimichurri, garlic butter, roasted vegetables, or a simple green salad.
💡 Cooking Tips
1. Hanger steak has coarse grain and intense flavor — it’s best served medium-rare and sliced thin.
2. Marinating helps tenderize the steak and boosts flavor.
3. Be sure to remove any silver skin or connective tissue before cooking.
🧾 Nutrition Facts (Per Serving)
Calories: 370 kcal
Protein: 38g
Carbohydrates: 3g
Fat: 23g
Saturated Fat: 8g
Fiber: 0g
Sugar: 1g
Sodium: 410mg
Note: Nutrition values are estimates and may vary with marinade absorption and cooking method.
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