Last summer I started experimenting with hanger steak. My sister shared with me that she liked it even better than flank steak that I often used for fajitas. Hanger steak is a cut of beef steak prized for its flavor. Derived from the diaphragm of a steer or heifer, it typically weighs about 1.0 to 1.5 pounds. In the past, it was sometimes known as "butcher's steak" because butchers would often keep it for themselves rather than offer it for sale.
I often marinate it overnight or use a rub prior to grilling our new affordable, favorite steak. It's so tender and delicious and I find myself serving it often. It's best cooked to medium or medium rare to achieve the tenderness you want. You'll love the crunchy crust this rub creates.
Grilled Southwestern Hanger Steak
First, preheat your grill to high heat.
Mix up some Southwestern Rub
- 2 Tablespoons chili powder
- 2 Tablespoons packed brown sugar
- 1 Tablespoon ground cumin
- 2 teaspoons minced garlic
- 2 teaspoons cider vinegar
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon ground red pepper
Makes about 1/4 cup.
Press rub evenly over all sides of 1-1/2 pounds of hanger steak. Just before placing meat on the grill, turn it to medium heat. Sear your steak for 5 minutes on each side. Now turn the heat setting to low and cook for another 5 to 10 minutes per side.
Whip up some fresh guacamole while your steak is cooking.
Let grilled steak rest for 10 minutes before slicing on the diagonal.
I served our steak along side grilled corn and fresh green salad. It is also ideal served as a main dish salad. Top a bed of greens with your favorite beans, pinto or black, sliced black olives, sliced peppers, and shredded cheese.
To grill corn, husk, rinse and dry well. Drizzle it with olive oil and throw it on the grill after searing your steak and turning the temp to low. Turn it every 5 minutes. Be sure to pass the butter...adding just a little. It's just that easy and it is so good.
Garnish sliced steak with guacamole and serve with love.
Have a great week and
happy grilling friends.