Simple Grilled Hanger Steak with Worcestershire, Garlic, and Thyme

September  6, 2017
Photo by Alexandra Stafford
Author Notes

Here, hanger steak marinates in a simple mix of Worcestershire, olive oil, garlic, and thyme. Hanger steak can be hard to find, but it is so, so good. I can find it at my local farm, Buckley Farm in Ballston Lake, but also at Whole Foods Market. Be sure to call ahead. Also, if you get your hands on a hanger steak, it may have a membrane running through it. Ask the butcher to remove it and then have him/her butterfly the remaining loins. Or you can do it yourself. This video may offer some guidance: Simple Grilled Hanger Steak.

For charcoal grilling, I fill two chimney starters with coals and let them burn for about 30 minutes. Then I dump the coals into grill, replace the grate and let it heat for at least 5 minutes before placing the meat on top. I grill these uncovered when using charcoal, but when using my gas grill, I cover the grill.

Alexandra Stafford

  • Prep time 1 hour
  • Cook time 15 minutes
  • Serves 4
  • 4 cloves garlic
  • a few sprigs thymes, leaves removed
  • kosher salt and pepper to taste
  • 1/4 cup olive oil
  • 2 tablespoons Worcestershire sauce
  • 1.75 pounds hanger steak, membrane removed, loins butterflied, see notes above
In This Recipe
  1. In the bowl of a food processor, make a paste with the garlic, pepper, thyme, and a pinch of salt. Place the meat in a shallow vessel. Rub the paste over the meat. In a small bowl, whisk together the oil and Worcestershire. Pour this mixture over the meat. Turn the meat to coat in the marinade. Refrigerate for at least 1 hour.
  2. Meanwhile, prepare a grill for high heat. (See notes above). Wipe off excess marinade. Season meat on both sides generously with salt and pepper. Grill over hot coals uncovered, 2 to 3 minutes a side until a thermometer registers 125ºF for medium rare or 135ºF for medium. Transfer meat to a board to rest for 10 minutes before slicing against the grain. Reference the video above if you are having a hard time figuring out which way is against the grain — it's not always easy to tell.

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I write the blog alexandra's kitchen, a place for mostly simple, sometimes fussy, and always seasonal recipes. My cookbook, Bread Toast Crumbs is available everywhere books are sold.