The weather is right for steak night, with longer days, mild evenings, and a steady warmth that keeps you outside a little longer. Time on the patio starts to feel like part of the day again, and the grill becomes a natural place to cook instead of a planned event. Grilled Garlic and Herb Marinated Hanger Steak fits naturally into any setting and season, offering an easy and delicious solution to what’s for dinner.
Outdoor cooking makes it easier to gather, stay present, and enjoy a meal without stepping away from the moment. While the grill heats and the steak cooks, conversation continues, and the pace stays relaxed. Hanger steak responds well to direct heat, forming a lightly charred exterior while staying tender inside. That balance makes it easy to manage and rewarding to serve, especially when you want consistent results without constant attention.
A garlic and herb marinade infuses the meat with flavor. Garlic adds depth, while fresh herbs bring a clean contrast that works with the richness of the meat. As the steak grills, those elements settle into the surface, creating a well-seasoned crust without overpowering the natural flavor. After cooking, slicing against the grain keeps each piece tender and easy to share, whether served plated or passed around the table.
Grilling steaks outdoors delivers dependable results with steady heat, a few well-chosen ingredients, and a quality grill. For quieter evenings, they pair well with simple sides and minimal preparation. For larger get-togethers, grill steaks alongside vegetables and other sides, making use of your entire grill surface.
You can explore our vast selection of outdoor kitchen products at www.alfrescobackyard.com or visit us in person at our large retail location in St. James, New York. Our team is committed to providing exceptional service and helping you find exactly what you need to enhance your outdoor living experience.
Serves 4
Grilled Garlic and Herb Marinated Hanger Steak Ingredients
- 2 pounds hanger steak, trimmed of excess fat and silverskin (see note)
- 2 tablespoons olive oil
- 2 tablespoons whole peppercorns
- 4 garlic cloves, thinly sliced
- 4 large sprigs of parsley (leaves and stems), roughly chopped
- 1 large shallot, thinly sliced (about 1/2 cup)
- Kosher salt
Grilled Garlic and Herb Marinated Hanger Steak Directions
- Place hanger steaks in a shallow baking dish or plate and rub with olive oil. Add peppercorns, garlic cloves, parsley, and shallot, and 1 tablespoon salt, and rub until the seasonings are evenly coating the surface of the steak. Transfer to a plastic zipper-lock bag and seal, squeezing out as much air as possible. Refrigerate for at least 2 hours and up to overnight.
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out the coals and arrange them on one side of the charcoal grate. Set the cooking grate in place, cover the grill, and allow it to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.
- Remove steaks from bags, remove all seasonings, and discard. Season steaks with additional salt, then place directly over the hot side of the grill. Cook, turning frequently, until well charred, and an instant-read thermometer inserted into the thickest part of each steak registers 125°F for medium rare or 130°F for medium, about 8 minutes total. Transfer to a cutting board, tent with foil, and allow to rest for 5 minutes. Slice against the grain and serve.
- Alternatively, to finish indoors: Heat 2 tablespoons vegetable or canola oil in a large stainless steel or cast-iron skillet over high heat until shimmering. Remove steaks from bags, remove all seasonings, and discard. Season steaks with more salt. Add steak to the pan and cook, turning frequently, until an instant-read thermometer registers 120 to 125°F for medium-rare, or 130°F for medium, reducing the heat as necessary if the steak smokes excessively or starts to burn. Transfer to a wire rack set in a rimmed baking sheet and allow to rest 5 to 10 minutes. Slice against the grain and serve.
Taken from seriouseats.com
