Introduction
Hanger steak is one of the most flavorful cuts on the animal, but it needs a bit of knife work before it hits the pan. Once the central tendon and tough silverskin are gone, you get dark, juicy beef that takes a hard sear beautifully and works especially well with a sharp, herby chimichurri.
Step-by-step
Ingredients
- 900 g hanger steak (2 lb)
- 1 kg small potatoes (2.2 lb), halved if large
- 1 tbsp neutral oil for frying
- 2 tbsp olive oil for the potatoes
- Salt
- Black pepper
- 3 shallots, finely chopped
- 1 red chili, finely chopped
- 2 garlic cloves, finely grated or finely chopped
- 1 large bunch curly parsley, finely chopped
- Juice of 2 limes
- 2 tbsp white wine vinegar
- 120 ml good olive oil (1/2 cup)
Method
- Heat the oven to 200 °C / 390 °F. Trim the hanger steak by removing the thick tendon running through the middle and as much silverskin as possible, leaving two long pieces of meat.
- Cut the meat into 4 smaller pieces so they fit the pan properly. Season well with salt and black pepper, then let the meat sit at room temperature for 15-20 minutes while you prep the rest.
- Toss the potatoes with 2 tbsp olive oil, salt, and black pepper. Roast them for 25-30 minutes until golden and tender.
- Mix the shallots, chili, garlic, and parsley in a bowl. Stir in the lime juice, white wine vinegar, and 120 ml olive oil, then season with salt and black pepper. Let the sauce stand while the meat cooks.
- Heat a cast-iron pan until very hot. Add the neutral oil and sear the meat for 1-2 minutes per side until you get a dark, clear crust.
- Transfer the meat to a baking dish and insert a thermometer into the thickest piece. Finish in the oven until it reaches 50 °C / 122 °F internally, usually 5-8 minutes.
- Rest the meat for 8-10 minutes, then slice it across the grain. Serve with the fried potatoes and plenty of chimichurri on top or on the side.
Serving note
Hanger steak only stays tender if you slice it across the grain, so pay attention to that after resting. Serve extra chimichurri at the table if you want a sharper finish.
