Hanger Steak

Ingredients & Substitutions

Here I explain the best ingredients for my hanger steak recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Beef Hanger Steak – I had to go to several local butchers to track down this coveted cut – and it was worth it! Occasionally I see it labeled bistro steak or hanging tenderloin, and in France it was called onglet. But if you can’t find any, you can totally make my hanger steak recipe using skirt steak or flank steak (which are similar but a little less tender), or even a sirloin steak.
• Extra Virgin Olive Oil – This is the base of the hanger steak marinade. If you’re cooking on the stovetop, you’ll need a little extra for searing. Avocado oil works too!
• White Wine Vinegar – An acidic ingredient is important in marinades to tenderize the meat. Red wine vinegar or even lemon juice will work here, too.
• Garlic – Fresh is best, but you can swap in 2 teaspoons of the jarred stuff or 1 teaspoon of garlic powder if you need to.
• Herbs – Fresh parsley and dried oregano for herby depth. If you’re switching between fresh and dried herbs, 1 tablespoon of fresh is equivalent to a teaspoon of dried.
• Sea Salt – Salt is key not just for flavor, but also moisture and tenderness. I always use a teaspoon per pound of beef.
• Crushed Red Pepper Flakes – It might sound like a lot, but in a marinade, the heat mellows out. The 1 teaspoon in my recipe is enough for just a little kick. Use 1/2 teaspoon if you don’t want heat at all, or add more if you want more noticeable heat. You can add black pepper as well if you like.

How To Cook Hanger Steak

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Mix the marinade. In a small bowl, whisk together the olive oil, vinegar, parsley, garlic, oregano, salt, and red pepper flakes.
2. Marinate the hanger steak. Add the steak to a large zip-lock bag, pour in the marinade, seal it up, and give it a good mix to coat. I marinate in the fridge, but let it sit at room temperature for half an hour before cooking.

3. Cook until browned and juicy. You can cook hanger steak in a cast iron skillet on the stove, or on the grill. Either way, make sure it’s sizzling hot before adding the steak! Sear, flipping halfway through, until it reaches your desired doneness — see my time chart below. Let it rest before slicing and serving.

Cooking Time Chart

Cook time depends on the thickness of your steak, your pan, and your exact heat level, but my medium-rare hanger steak typically takes 4-5 minutes per side.

I highly recommend using a meat thermometer (I love this one) for best results, but you can use my times below as an estimate. This is for a 1-inch thick steak, so it’ll go faster if yours is thinner.

*Note: These internal temperatures are when you’d remove the hanger steak from the pan or grill. The temp will rise another 5 degrees while it rests.

Serving Ideas

My hanger steak recipe pairs perfectly with so many sides! Here are my top picks:

• Veggies – For a steakhouse-worthy meal, you can’t go wrong with my sauteed mushrooms and creamy spinach, but simple roasted vegetables go just as well. If I’m grilling, I usually throw some broccoli on the grill to go with it.
• Potatoes – Our family favorites are air fryer potatoes for weeknights, or air fryer french fries for a restaurant-style “hanger steak frites” experience. You can also try my steak fries with extra seasonings, roasted rutabaga for a lighter alternative, or start some baked potatoes in the Instant Pot before cooking your steak.
• Salads – I recently served this hanger steak as a meal over my spring salad, and it was amazing. In the summer, my grilled peach salad adds the perfect sweet-savory touch.