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Juiced, Peppered And Blasted Hanger Steak

The flavor of hanger steak makes a statement. It is unambiguously beefy, but it also has a distinctive hint of variety meats that makes it a little gamy. In some ways, it reminds me of the flavor of dry-aged beef. The challenge in cooking hanger steak (after you find one, which is not easy) is in making this fibrous muscle tender enough to slice and chew. For that I marinate in pineapple juice, add olive oil, and cook with the highest heat I can muster in my outdoor grill. Even if you like rare beef, I’d recommend taking this to about medium–135 degrees or so. And slice it with a sharp knife in the kitchen. Table knives, even steak knives, literally don’t cut it.

Hanger steak before getting the grill.

  • 2 hanger steaks, about 20 oz. each
  • 1/2 cup fresh pineapple juice
  • 1/4 cup olive oil
  • 2 cloves garlic, chopped
  • 2 Tbs. Tabasco Caribbean Style steak sauce, or Pickapeppa
  • 1/2 tsp. crushed red pepper flakes
  • 1/4 tsp. cumin
  • 1 tsp. coriander seeds, crushed
  • 1/2 tsp. salt
  • 1/2 tsp. freshly-ground black pepper

1. Put the steaks into a one-gallon food storage bag. Add the pineapple juice, olive oil, garlic, and steak sauce to the bag. Push out all the air from the bag and seal it. Refrigerate for four hours to overnight.

2. You can cook this in a broiler or on a charcoal grill. For broiling, preheat the broiler rack in the broiler at 550 degrees. For grilling, fire up the charcoal as hot as you can get it.

3. Remove the steak from the marinade and shake off the excess. Bring it up to room temperature by microwaving at the lowest possible power until it’s just cool to the touch.

4. You can cook this in a broiler or on a charcoal grill. For broiling, preheat the broiler rack in the broiler at 550 degrees. For grilling, fore up the charcoal as hot as you can get it.

5. Season the steaks with crushed red pepper, cumin, coriander seeds, salt, and pepper. Push the seasonings into the meat.

5. Grill or broil the steaks for six to eight minutes on each side. Put the steak on a cutting board and let it rest for about five minutes.

6. Slice the steak across the grain into quarter-inch-thick slices.

Serves four.