Sizzling Grilled Hanger Steak with Homemade Steak Sauce Recipe

Craving a mouth-watering grilled hanger steak that melts in your mouth?

Culinary magic happens when you combine premium cuts with a killer homemade sauce.

Juicy, tender meat requires careful preparation and love from the chef.

Quality ingredients make all the difference in creating restaurant-worthy dishes at home.

Marinating techniques can elevate simple proteins into extraordinary meals that wow everyone around the table.

Each bite promises rich, robust flavors that dance across your palate.

I promise this recipe will become your new weekend grilling obsession.

Grilled Hanger Steak with Homemade Steak Sauce Highlights

• Craft a Gourmet Sauce: Elevate your dining experience with a homemade steak sauce that bursts with complex, layered flavors, blending sweet, tangy, and savory notes in one incredible condiment.
• Master Quick Grilling Techniques: Learn to perfectly grill a hanger steak with professional-level precision, achieving a beautiful char and juicy interior that will impress even the most discerning meat lovers.
• Customize Your Flavor Profile: Easily adjust the steak seasoning and sauce ingredients to match your personal taste preferences, making this recipe a versatile and adaptable culinary adventure.
• Impress Without Complexity: Create a restaurant-quality meal at home with simple ingredients and straightforward cooking steps that deliver maximum flavor with minimal kitchen stress.

Ingredients for Grilled Hanger Steak

• Hanger Steak: A flavorful, tender cut of beef that grills quickly and offers rich meaty taste.
• Olive Oil: Helps create a perfect sear and prevents the steak from sticking to the grill.

• Salt, Black Pepper, Garlic Powder: Essential spices that enhance the natural flavor of the steak and create a delicious crust.

• Ketchup, Worcestershire Sauce, Dijon Mustard, Honey, Soy Sauce, Red Wine Vinegar, Apple Cider Vinegar: Combine to create a complex, tangy, and slightly sweet homemade sauce that complements the grilled steak.
• Butter, Onion, Garlic: Provide a rich, aromatic base for the steak sauce with nutty and savory undertones.
• Water: Helps achieve the desired sauce consistency.

Steps for Hanger Steak with Steak Sauce

Step 1: Prepare Steak Sauce Base

Brown butter in a saucepan over medium-high heat until deep brown and nutty.

Sauté onions and garlic on medium-low heat until soft and translucent.

• Butter
• Onions
• Garlic

Cool slightly after cooking.

Step 2: Blend Sauce Ingredients

Combine all sauce ingredients in a food processor or blender.

• Ketchup
• Worcestershire sauce
• Dijon mustard
• Honey
• Soy sauce
• Salt
• Black pepper
• Vinegars
• Water

Blend until smooth and adjust seasoning to taste.

Step 3: Season Steak

Pat steaks dry with paper towels and brush with olive oil.

Create a seasoning mix.

• Olive oil
• Salt
• Black pepper
• Garlic powder

Sprinkle seasoning evenly on all sides of the steaks.

Step 4: Grill Steak

Preheat grill to high heat.

Place steaks on the grill and close the hood.

Cook for 3 minutes until charred.

Flip and cook for another 2-3 minutes.

Use an instant-read thermometer to check internal temperature.

Remove at 130 degrees for medium-rare.

Step 5: Rest and Serve

Let steaks rest for 10 minutes.

The carryover cooking will bring the temperature to 135 degrees and redistribute juices.

Slice into ¼-½ inch pieces.

Serve with homemade steak sauce.

Pro Tips for Grilled Hanger Steak

• Swirl the pan gently when butter starts turning brown to create a rich, nutty flavor without burning.
• Keep heat low and watch carefully when sweating onions and garlic to maintain soft texture and prevent bitter taste.
• Use an instant-read thermometer to hit the ideal 130 degrees for medium-rare, ensuring juicy and tender meat.
• Allow steak to rest 10 minutes after grilling to let juices redistribute, creating a more flavorful and tender cut.
• Pat steaks dry before oiling and seasoning to help spices adhere and create a beautiful crispy exterior.

Variations for Hanger Steak with Sauce

• Vegetarian Protein Swap: Replace hanger steak with grilled portobello mushrooms or firm tofu, marinating in the same seasoning blend for a plant-based alternative.
• Low-Sodium Version: Substitute regular soy sauce with low-sodium soy sauce, reduce added salt, and use sodium-free Worcestershire sauce to cut down on salt content.
• Spicy Kick Variation: Add sriracha or red pepper flakes to the homemade steak sauce for those who enjoy extra heat, creating a zesty flavor profile.
• Gluten-Free Option: Use tamari instead of soy sauce, ensure Worcestershire sauce is gluten-free, and serve with gluten-free accompaniments to make the entire meal safe for those with gluten sensitivities.

Serving Suggestions for Grilled Hanger Steak

• Flavor Fusion Feast: Pair the juicy grilled hanger steak with roasted garlic mashed potatoes for a creamy, rich complement that absorbs the homemade steak sauce perfectly.
• Vibrant Side Symphony: Create a fresh arugula salad with shaved parmesan, toasted pine nuts, and a light lemon vinaigrette to balance the rich, intense meat flavors.
• Wine and Dine Delight: Select a bold red wine like Cabernet Sauvignon or Malbec to enhance the steak's deep, charred notes and match the robust homemade sauce's complexity.
• Rustic Plate Presentation: Arrange sliced steak fan-style on a wooden cutting board, drizzle sauce artfully, and garnish with fresh herbs like chopped parsley or thyme for an elegant, restaurant-quality plating.

Storage Advice for Hanger Steak

• Wrap cooled steak tightly in aluminum foil or place in airtight container. Store in refrigerator for up to 3-4 days. Avoid leaving at room temperature for extended periods.
• Place sliced steak in freezer-safe container or heavy-duty freezer bag. Remove excess air, seal tightly. Freeze for maximum 2-3 months. Label with date for tracking.
• Place steak slices on microwave-safe plate. Cover with damp paper towel to retain moisture. Heat on 50% power in 30-second intervals, checking temperature to prevent overcooking. Stop when warmed through.

FAQs

• What makes hanger steak different from other cuts?

Hanger steak is a flavorful, tender cut from the cow’s diaphragm muscle. It has a rich, beefy taste and is less expensive compared to premium cuts like tenderloin.

• Why do I need to let the steak rest after grilling?

Resting allows the meat’s juices to redistribute, ensuring a more tender and juicy steak. During this time, the internal temperature continues to rise slightly, completing the cooking process.

• Can I make the steak sauce in advance?

Yes, you can prepare the homemade steak sauce up to 3-4 days ahead. Store it in an airtight container in the refrigerator and bring to room temperature before serving.

Grilled Hanger Steak with Homemade Steak Sauce Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 8 reviews

• Total Time: 35 minutes
• Yield: 2 1x

Print Recipe

Pin Recipe

Description

Sizzling Argentinian-style Hanger Steak with Homemade Steak Sauce delivers bold, smoky flavors straight from the grill. Juicy meat paired with zesty sauce creates a memorable dining experience you’ll savor with each perfectly charred bite.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 hanger steaks (8 ounces / 226 grams each), 2 1/2-3 inches in diameter

Steak Sauce Ingredients:

• 1/2 cup ketchup
• 3 tablespoons Worcestershire sauce
• 3 tablespoons water
• 2 tablespoons minced onion
• 2 teaspoons Dijon mustard
• 1 teaspoon honey
• 1 teaspoon apple cider vinegar
• 1 teaspoon soy sauce

Seasoning and Additional Ingredients:

• 2 teaspoons unsalted butter
• 1 1/2 teaspoons kosher salt
• 3/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1 medium garlic clove (minced)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Heat grill to high temperature, allowing steaks to reach room temperature during sauce preparation.
2. Melt butter in a saucepan over medium-high heat, browning until nutty and deep golden. Reduce heat to medium-low, add onion and garlic, sweating until soft and translucent without browning, approximately 3 minutes.
3. Combine ketchup, Worcestershire sauce, Dijon mustard, honey, soy sauce, salt, black pepper, vinegars, and water in a food processor or blender.
4. Transfer sautéed onion and garlic to the processor, blending until smooth. Adjust seasoning with additional salt and pepper as needed.
5. Thoroughly dry steaks with paper towels, coating evenly with olive oil. Mix salt, pepper, and garlic powder, then generously season steak surfaces.
6. Grill steaks with lid closed, cooking 3 minutes per side until charred and medium-rare. Use instant-read thermometer to confirm internal temperature of 130 degrees, noting hanger steak cooks quickly.
7. Allow steaks to rest 10 minutes, enabling carryover cooking to reach 135 degrees and redistribute internal juices. Slice into 1/4-1/2 inch pieces and serve alongside homemade steak sauce.

Notes

• Bring steaks to room temperature before grilling to ensure even cooking and prevent tough meat.
• Brown butter carefully to enhance sauce flavor without burning, watching for nutty aroma and deep brown color.
• Sweat onions and garlic gently to release sweetness without browning, maintaining a soft texture and delicate taste.
• Blend sauce ingredients thoroughly for smooth consistency and balanced flavor profile.
• Pat steaks dry before seasoning to help create a perfect crispy exterior and better sear.
• Use instant-read thermometer for precise doneness, avoiding overcooking the thin hanger steak.
• Allow meat to rest after grilling, letting juices redistribute for maximum tenderness and flavor.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner
• Method: Grilling
• Cuisine: American

Nutrition

• Serving Size: 2
• Calories: 404 kcal
• Sugar: 11 g
• Sodium: 1275 mg
• Fat: 27 g
• Saturated Fat: 11 g
• Unsaturated Fat: 13 g
• Trans Fat: 0.3 g
• Carbohydrates: 14 g
• Fiber: 1 g
• Protein: 36 g
• Cholesterol: 110 mg