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Grilled Hanger Steak with Homemade Steak Sauce
Our Grilled Hanger Steak with Homemade Steak Sauce is a showstopper summer grilling dish worthy of entertaining. We season lean hanger steaks with a simple plenty of salt, lots of freshly cracked black pepper, and garlic powder, grill them up for only a few minutes until they're charred on the outside and medium-rare on the inside. We serve them with a obscenely easy homemade steak sauce and grilled broccolini for good measure.
Prep Time
10 mins
Cook Time
20 mins
Additional Time
5 mins
Total Time
35 mins
Servings:
4
servings
Calories:
77 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 2 oz hanger steak 2.5-3 inches diameter
- 2 tsp butter unsalted
- 2 tbsp onion minced
- 1 medium garlic clove, minced
- 1/2 cup ketchup Red Gold brand
- 3 tbsp Worcestershire sauce
- 2 tbsp Dijon mustard
- 1 tsp honey
- 1 tbsp soy sauce
- 1 1/2 tsp kosher salt divided
- 3/4 tsp black pepper divided
- 1 tsp apple cider vinegar
- 3 tbsp water
- 1/2 tsp garlic powder
Instructions
- Preheat grill to high. Pull the steaks out of the fridge and let them come to room temp while you prepare the sauce.
- Add butter to a small saucepan or skillet set over a medium-high heat. Let the butter melt. When it starts to turn brown on the edges, swirl the pan until the butter turns deep brown and smells nutty. Remove from the heat and let it cool slightly. Add the onion and garlic. Reduce the heat on the stove to medium-low and return the skillet to the heat. Sweat the onion and garlic until soft, about 3 minutes. If at any time the onion and garlic starts to brown, turn the heat down. When the onion and garlic are soft, remove from the stove.
- While the onion and garlic sweat, add the Red Gold Ketchup, Worcestershire sauce, Dijon, honey, soy sauce, ½ teaspoon salt, 1/8 teaspoon black pepper, both vinegars, and water to a mini food processor or blender.
- When the onion and garlic are soft, add to the processor with the other ingredients. Blend until smooth. Season to taste with salt and pepper.
- Pat the steaks dry with paper towels. Brush on all sides with olive oil. Combine the remaining teaspoon salt, 1/2 tsp pepper, and 1/2 teaspoon garlic powder in a small bowl. Sprinkle each steak on all sides with the mixture.
- Place the steak on the grill and shut the hood. Cook for 3 minutes or until crisp and charred. Use tongs to flip over and cook on the other side until medium-rare, another 2-3 minutes. To be sure when the steak is done, use an instant read thermomotor – pull the steak off when the internal temperature reaches 130 degrees. Remember, hanger steak is a thin cut of meat and takes very little time to cook, so stay nearby the grill.
- Let the steak rest for 10 minutes. The carryover cooking will bring it up to medium-rare (135 degrees) and redistribute all the juices. Slice into ¼-1/2 inch pieces. Serve with steak sauce.
Cup of Yum
Nutrition Information
Serving
14 oz portion
Calories
77kcal
(4%)
Carbohydrates
13g
(4%)
Protein
1g
(2%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Trans Fat
1g
(50%)
Cholesterol
6mg
(2%)
Sodium
1607mg
(67%)
Potassium
225mg
(5%)
Fiber
1g
(4%)
Sugar
9g
(18%)
Vitamin A
232IU
(5%)
Vitamin C
3mg
(3%)
Calcium
26mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 77
% Daily Value*
| Serving | 14 oz portion | |
| Calories | 77kcal | 4% |
| Carbohydrates | 13g | 4% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 6mg | 2% |
| Sodium | 1607mg | 67% |
| Potassium | 225mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 232IU | 5% |
| Vitamin C | 3mg | 3% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.