Grilled Hanger Steak with Pinot Noir and Marionberry Glaze

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Grilled Hanger Steak is an amazing beef cut for the grill. Tender and full of amazing beefy flavor, this hanger steak recipe is enhanced with a Pacific Northwest inspired Pinot Noir and Marionberry reduction glaze.

Grilled Hanger Steak on a wood serving platter covered in a wine reduction sauce and two glasses of wine

This post is sponsored by Beef. It’s What’s For Dinner. on behalf of the Beef Checkoff. All opinions are my own.

When traveling through the Pacific Northwest you’ll discover a mix of diverse regions from coastal mountain ranges, rain forests, and high desert plains. This mix of climates and environments lends itself to a wide range of food produced throughout the region. When it comes to Northwest style grilling it is all about the farm to table experience, and in this case we’re grilling an incredible cut of Hanger Steak, and finishing with a northwest inspired Pinot Noir wine and marionberry reduction glaze.

Northwest Berries

The Pacific Northwest is all about the berries. Oregon is the #1 producer of frozen blackberry, marionberry, and black raspberry in the US according to the Oregon Raspberry and Blackberry Commission. Drive through various regions of the state and you will see U-Pick berry farms all over the place. They’re an Oregon treasure! And one of our favorite berries is the marionberry, which is a hybrid of two blackberry varieties (“Chehalem” and “Olallie”) that provides a balance of sweet and tart.

Using marionberries as a base for a reduction sauce (or glaze) gives an added sweet and savory element to dry local wines. Because the berry season is so short in Oregon, we’re using a marionberry jam as a base. If you can’t find marionberry, you can substitute with blackberry jam.

Northwest Wine

In addition to berries, high quality wine is also produced in abundance throughout the region. And one of Oregon’s most important grape varieties is Pinot Noir. Known for berry fruit characteristics, high acidity and a great food match, adding Pinot Noir as a base to a wine reduction sauce offers additional flavor to enhance the amazing rich and buttery flavor of the beef.

Hanger Steak

Hanger steak comes from outside the plate primal cut of a cow. It is called hanger because the cut hangs off the cow’s diaphragm. The flavor profile is rich and soft, with a delicious beefy flavor and is one of our favorite cuts to grill. They will typically come trimmed and can very in weight in a range from .5 pounds to just over 1 pound.

Two raw hanger steaks on a platter

Hanger steak is also a cut that butchers will often hold in the freezer or fridge, so be sure to ask your butcher for the cut in case you do not see it in the display butcher case. If you can’t find Hanger Steak, another option is Outside Skirt Steak.

Preparing the Cut

If the steak was not trimmed, then use a sharp boning or filet knife to remove any silver skin that may be on the hanger steak. Coat it in olive oil and then season with equal parts of kosher salt, coarse black pepper, and granulated garlic (or SPG beef rub). A simple rub allows the amazing beefy flavor to shine. We season just before we put the cut on the grill.


Grilled Hanger Steak cooks quickly because it is a smaller cut. For best results, cook over direct heat and target 500 – 550°F over the direct heat.

2 Hanger Steaks cooking on a grill

How to Grill Hanger Steak

  • Prepare the grill for direct grilling targeting 500 – 550°F directly over the heat source.
  • Trim and season the steak as noted above.
  • Place the steak over the heat source, or direct heat, and grill for five to six minutes. Keep the lid closed while grilling to prevent flare ups and allow the heat inside the grill to cook the cut.
  • Flip the steak and continue to cook another four to six minutes.
  • Remove the steak when the internal temperature reaches the range of 130-135 degrees F to reach medium rare doneness at 145°F. If the steak is taking longer, move the steak to a cooler area of the grill to get to the proper finishing temperature. This avoids burning the outside of the steak.
  • Let the steak rest for 10 minutes. While the steak rests, carry over cooking will occur where the internal temperature of the steak will continue to rise another 5-10 degrees taking the temperature to 145 degrees F for medium rare. Always cook to temperature, not time.
  • Slice the steak, taking care to cut perpendicular to the grains. Slice hanger steak at a slight angle, or bias. Cover in the glaze and serve with your favorite sides.

Taking the Temperature of Steak

The meat is done when it reaches the proper internal temperature. The exact times will always vary for a number of reasons, including the thickness or marbling of the steak, and the exact temperature of your fire and the grill set up. So the most important rule to follow is to cook to proper temperature, not time.

We recommend to always use a high quality instant read thermometer when checking the temperature of beef. When taking the temperature of grilled steak, check the steak in the thickest portion of the steak by inserting the probe from the side of the steak. This provides an accurate read inside the steak, versus the outer edge which will be at a higher temp.

A small slice of beef
Hanger is so tender and delicious.

Pinot Noir Wine and Marionberry Glaze

Combine both regional ingredients to provide a sweet yet savory sauce that is a perfect compliment to any cut of grilled beef. By reducing the sauce to a glaze texture, it can be poured or brushed onto the steak just before serving.

The key to a reduction sauce is to be patient and allow a slow simmer to reduce the liquid and concentrate the flavor. Adding butter at the very end also adds a richness and helps create a more syrup-like texture as it cools and makes for a perfect glaze.

Pinot Noir wine and Marionberry reduction sauce in a small saucepan
The glaze will thicken as it cools.

We’re also using jam. If you have access to fresh Marionberries, then sub the jam with 1/2 a cup of fresh berries. If ripe they will be sweet and tart, simply crush them after they have had a few minutes to simmer with the wine and reduce as the recipe suggests.

When tasting the sauce, if you find the glaze is lacking acidity, add more balsamic vinegar. If the sauce is too sweet, add small dollops of Dijon mustard.

Slices of Grilled Hanger Steak with a wine reduction sauce being poured over the top

Side Dish Options

A plate with grilled beef and a side of broccolini

Grilled Hanger Steak Recipe

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Grilled Hanger Steak on a platter
5 from 1 vote

Grilled Hanger Steak with Pinot Noir Wine and Marionberry Reduction Glaze

Grilled hanger steak over direct heat and finished with a decadent and lush pinot noir and berry glaze inspired by the flavors of the Pacific Northwest.
Prep: 15 minutes
Cook: 30 minutes
Resting Time: 10 minutes
Total: 55 minutes
Servings: 4 people


  • 1 pound beef Hanger Steak, trimmed
  • 1/2 tablespoon extra virgin olive oil
  • 1/2 tablespoon SPG Rub

Wine Reduction Sauce

  • 1/2 tablespoon extra virgin olive oil
  • 2 tablespoons diced shallots
  • 1 clove garlic, finely diced
  • 1/2 cup pinot noir wine (dry red wine)
  • 1/4 cup marionberry jam
  • 1 tablespoon balsamic vinegar
  • 1/2 tablespoon dijon mustard
  • 1/4 teaspoon kosher salt
  • 1 tablespoon unsalted butter


Grilled Hanger Steak

  • Prepare grill for direct or one zone cooking with lump charcoal, targeting 500 – 550 °F over direct heat.
  • Coat the hanger steak in olive oil and then generously season the steak with the dry rub.
  • Place the steak over direct heat and grill for 5-6 minutes or until a nice crust forms on the outside. Flip the steak and continue grilling until the internal temperature of the steak reaches between 130 -135 °F  in the thickest part of the steak (this should take about another 4 – 6 minutes depending on the thickness of the steak).
  • Remove the steak when it reaches 130 – 135°F and let rest for 10 minutes. Carry over cooking will allow the internal temperature to reach 145 °F for medium rare steak. If the steak is taking longer, move the steak to a cooler area of the grill to get to the proper finishing temperature. This avoids burning the outside of the steak.
  • Slice against the grain, which will be at a slight bias on a hanger steak. Just before serving, drizzle with the Pinot Noir and Marionberry Reduction Glaze, and serve with your favorite side dish.

Pinot Noir and Marrionberry Reduction Glaze

  • In a small sauce pan over medium heat, add olive oil and shallots. Sauté until soft but not browned, about 5 minutes. Add garlic and continue to stir for another 1 minute.
  • Add wine, jam, balsamic vinegar, mustard, and salt. Stir to combine and increase heat to bring to a simmer. Continue to simmer for 15-20 minutes with the heat just enough to maintain simmer (not boil) to reduce by half. See notes below regarding consistency.
  • After reduced, remove from heat, and strain the sauce to remove solids. Add butter to the sauce and stir to incorporate.
  • Pour over the sliced steak.


Note on glaze: As the sauce reduces it may seem “thin”. After the sauce is removed from heat, and the butter melts, the sauce will start to thicken to more like a syrup texture. It is best to prepare the sauce first while the grill comes to temperature so that the sauce has time to thicken.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Prep Time: 15 minutes
Cook Time: 30 minutes
Resting Time: 10 minutes
Total Time: 55 minutes
Course: Entree
Cuisine: American, grilling
Servings: 4 people
Keyword: Grilled Hanger Steak, Hanger Steak, hanger steak recipe, red wine reduction sauce
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About Mary

I'm Mary, a wine/food/travel writer, Certified Sommelier, mom of twins, former vegetarian turned BBQ fanatic, runner, founder of Vindulge, and author of Fire + Wine cookbook. Thanks for stopping by!

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