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.
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.
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.
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 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.
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.
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.
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.
We’re also using jam. If you have access to fresh Marionberries, then sub the jam with ½ 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.
Side Dish Options
- Broccolini with Lemon and Parmesan
- Grilled Green Beans
- Assortment of Grilled Vegetables
- Grilled Carrots
- Romaine Caesar Salad