We know how much you love the Teres Major, well now it’s time to introduce you to the hanger steak - or as some like to call it The Butcher’s Steak!
The hanger steak has great flavour and a nice amount of marbling. This means there’s enough fat to not only making it taste delicious, but to keep it juicy and tender.
Ideal when its pan cooked, broiled or grilled, this cut LOVES to be marinated.
If you’re looking to switch up your steak selection, give this cut a try! While it’s not a new cut for our family and staff, it is certainly a favourite!
Below we’ve included 3 of our favourite recipes for hanger steak. Give them a try and let us know which one you love!
Pan-Fried Hanger Steak with a simple brown sauce
This is delicious served with roasted potatoes or sauteed greens.
(Original recipe found on AllRecipes.com. We’ve added our own suggestions for sides.)
1 (2 pound) hanger steak
salt and freshly ground black pepper to taste
1 tablespoon clarified butter
⅔ cup chicken broth
2 teaspoons balsamic vinegar
2 tablespoons cold butter, cut into cubes
salt to taste
DIRECTIONS
Instructions Checklist
Remove all silver skin and extra fat from the steak. Carefully cut out the connective tissue that connects the 2 halves of the steak, separating the whole into 2 long pieces. Cut lobe of meat from one half (it's a piece that is slightly separated from the larger half). Then cut each of the 2 larger halves into 2 steaks each. Sprinkle with salt and pepper.
Heat skillet over high heat. Add clarified butter when pan is hot, then place the steaks in the pan. Reduce heat to medium. Cook until browned on all sides, firm, and reddish-pink on the inside. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C), a total of about 12 minutes. (This cut of meat has a sort of triangular shape, so about 4 minutes per side.) Transfer to a warm plate and tent with foil to let steaks rest and allow temperature to rise to 130 degrees F.
Pour stock into skillet set over medium heat. Stir with a wooden spoon scraping up the browned bits from the bottom. When brownings dissolve and liquid begins to reduce after 2 or 3 minutes, reduce heat to low. Add accumulated juices from the meat, balsamic vinegar, and butter chunks. Cook and stir until butter melts. If liquid has reduced too much, add a splash of broth. Taste to check if sauce needs a bit of salt.
To serve, slice steaks and spoon pan sauce over them.
Perfect Grilled Hanger Steak
While this recipe takes a little bit more time, we think you’ll find that hanger steaks are ideal for marinating. We prefer our hanger steak grilled, so that’s our suggestion here. There’s a ton of flavour in the marinade, so this version we find is awesome with crunchy bread and steamed broccoli!
(Original recipe found via Delish.com)
1/4 c. extra-virgin olive oil
1/4 c. lemon juice (from 2 lemons)
2 tbsp. Worcestershire sauce
2 tbsp. packed brown sugar
2 cloves garlic, minced
1 tbsp. fresh thyme leaves
1 1/2 lb. hanger steak
Vegetable oil, for grill
Kosher salt
Freshly ground black pepper
DIRECTIONS
In a baking dish, whisk together oil, lemon juice, Worcestershire, sugar, and garlic in a bowl. Place steak in marinade and turn to coat. Cover with plastic. Let stand, turning steak occasionally, at least 1 hour at room temperature, or up to 4 hours in refrigerator.
Preheat a grill or grill pan over medium-high heat and lightly oil the grate. Remove meat from marinade and pat off excess with paper towels. Season with salt and pepper.
Grill, turning once, until medium-rare, about 5 minutes per side.
Transfer to a cutting board and let stand 10 minutes. Slice meat against the grain.
Hanger Steak & Shallots
We love how this recipe is pretty simple but full of flavour and a bit more elegant with the addition of the shallots. Unlike the other versions, this recipe calls for smaller pieces of steak. If you prefer a rare or med rare steak, consider cooking the hanger steak as one piece instead. That said, this is a great recipe if you’re cooking for 1-2 people.
(Original recipe via SimplyRecipes.com)
1 tablespoon canola oil or extra virgin olive oil
4 hanger steaks, 6-8 ounces each (trimmed of main gristle running through center)
Salt and freshly ground pepper
2 tablespoons unsalted butter
6 medium shallots, thinly sliced
2 tablespoons red wine vinegar
1/2 cup red wine
2 tablespoons finely chopped Italian parsley
DIRECTIONS
Heat oil in a large heavy-bottomed skillet or sauté pan over high heat. Pat the steaks dry with a paper towel and season them with salt and pepper.
When the pan is hot, place the steaks into the pan, and brown them on all sides. (Do not move the steak pieces until they have browned on one side, if you move them, they won't brown easily.)
Continue to turn them until they are cooked to your preference, 6 minutes total for medium-rare (the steaks will continue to cook as they rest), a few minutes longer for more well done.
Transfer the steaks to a warm dish and cover them with foil and let them rest while you prepare the sauce.
Reduce the heat to medium, add a tablespoon of butter and the shallots. Season with salt and pepper and cook, stirring frequently until the shallots are softened, about 3 to 5 minutes.
Add the vinegar and cook until it boils away, then add the wine.
Bring the wine to a boil and let reduce to about half. Remove pan from heat, stir in the remaining tablespoon of butter and the chopped parsley.
To serve, cut each steak across the grain into thin slices. Fan the slices out on a warm dinner plate. Drizzle the warm shallot sauce over the meat and serve immediately.
