Grilled Marinated Hanger Steak – Classic French Recipe

Introduction

Hanger steak, also known as the 'butcher’s cut,' is prized for its rich, beefy flavor and tenderness when grilled correctly. Using the Arteflame grill, we’ll achieve a perfect steakhouse-quality sear at over 1,000°F on the center grill grate before finishing it to juicy perfection on the flat cooktop. This classic French-inspired steak is marinated to enhance its tenderness and grilled to perfection. Follow along for a foolproof method to cook the best hanger steak at home.

Ingredients

• 2 hanger steaks (about 1 lb each)
• 3 tbsp unsalted butter
• 2 tbsp Worcestershire sauce
• 2 tbsp soy sauce
• 2 cloves garlic, minced
• 1 tsp Dijon mustard
• 1 tsp fresh thyme leaves
• 1 tsp black pepper
• 1/2 tsp kosher salt
• 1 tbsp lemon juice

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins.
2. Place the soaked napkins in the center of the grill.
3. Stack firewood over the napkins and light the paper.
4. Let the fire heat up the grill for about 20 minutes before cooking.

Step 2: Marinate the Hanger Steak

1. In a bowl, whisk together Worcestershire sauce, soy sauce, minced garlic, Dijon mustard, thyme, black pepper, salt, and lemon juice.
2. Place the hanger steaks in a resealable bag or shallow dish.
3. Pour the marinade over the steaks and coat evenly.
4. Let the steaks marinate for at least 1 hour, or overnight for deeper flavor.

Step 3: Sear the Steak

1. Place the steaks on the center grill grate of the Arteflame (over 1,000°F) and sear for about 1-2 minutes per side to develop a deep crust.
2. Flip the steak with tongs to ensure an even sear.

Step 4: Finish Cooking on the Flat Cooktop

1. Move the steaks to the flat cooktop griddle.
2. Continue cooking, using the cooler zones to control doneness. Cook to an internal temp of 120°F for rare, 130°F for medium-rare, or 140°F for medium.
3. Remove the steaks when the internal temp is about 15°F lower than your desired doneness, as carryover cooking will finish the job.

Step 5: Rest and Serve

1. Let the steak rest for 5-10 minutes before slicing.
2. Slice against the grain and serve immediately.
3. Enjoy with your favorite sides grilled on the Arteflame.

Tips

• Use butter instead of oil for better flavor when finishing the steak.
• Move other foods to cooler zones as needed to avoid overcooking.
• If meats stick to the grate, give them another 30 seconds – they will naturally release when properly seared.
• Always slice hanger steak against the grain for maximum tenderness.

Variations

1. Garlic Butter Hanger Steak: Finish the steak with a garlic butter sauce made by melting butter with minced garlic and thyme.
2. Red Wine Marinated Steak: Replace the Worcestershire sauce with a dry red wine for a rich, bold flavor.
3. Spicy Chimichurri Hanger Steak: Serve with a homemade chimichurri sauce featuring fresh herbs, garlic, and chili flakes.
4. Asian-Inspired Glaze: Add a touch of honey, ginger, and sesame oil to the marinade for an umami-packed flavor.
5. Herb Crusted Steak: Coat the steak in chopped rosemary, thyme, and oregano before grilling.

Conclusion

Grilling a hanger steak on the Arteflame grill using the reverse sear method ensures a steakhouse-quality meal at home. The intense heat of the center grill grate locks in juices, while the flat cooktop finish yields perfect doneness. Try different marinades and serve with classic sides to elevate your grilling game.

Best Pairings

• Grilled asparagus with lemon zest
• Roasted baby potatoes
• Grilled mushrooms and onions
• A glass of full-bodied red wine like Cabernet Sauvignon
• Fresh arugula salad with balsamic dressing