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Grilled Hanger Steak on a platter

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.
Course Entree
Cuisine American, grilling
Keyword Grilled Hanger Steak, Hanger Steak, hanger steak recipe, red wine reduction sauce
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings 4 people
Cost $18.00


  • Instant Read Thermometer


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.