Hanger Steak with Olive Oil and Herbs
Updated Aug. 12, 2024
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Ingredients
- 2tablespoons Worcestershire sauce
- 2tablespoons soy sauce
- 2tablespoons Thai fish sauce
- 2tablespoons maple syrup
- 11-pound hanger steak, trimmed and divided in two
- Salt and freshly ground black pepper
- 10ounces small potatoes, quartered
- 5tablespoons herbaceous extra virgin olive oil
- 6ounces greens, preferably baby spinach
- ½cup coarsely chopped herbs
- 1teaspoon grated lemon zest
Nutritional analysis per serving (2 servings)
979 calories; 64 grams fat; 16 grams saturated fat; 2 grams trans fat; 38 grams monounsaturated fat; 5 grams polyunsaturated fat; 54 grams carbohydrates; 10 grams dietary fiber; 16 grams sugars; 54 grams protein; 2743 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine Worcestershire sauce, soy sauce, fish sauce and maple syrup. Coat steak with the mixture. Season with salt and pepper. Let marinate 2 hours at room temperature.
- Step 2
About an hour before serving, heat oven to 375 degrees. Coat potatoes with 2 tablespoons oil, salt and pepper, and roast crisp. Keep warm. Heat grill. Grill steaks. Set aside. Briefly sauté greens in a tablespoon of oil. Drain well. Place on dinner plates. Slice steaks and arrange on greens. Top with potatoes.
- Step 3
Warm remaining oil in a small skillet, add herbs and lemon zest, and cook about 30 seconds, until herbs are fragrant. Pour herbs and oil over potatoes and steaks. Serve.
Private Notes
Comments
I didn’t like it. The marinade overpowered the taste of the steak. Hanger steak has such great flavor, but this recipe covered it up
We love hanger steaks and we usually put a rub on them before they hit the grill. The marinade in this recipe intrigued me so we tried it. It was excellent. I put a tad more maple syrup in the marinade than called for simply because the marinade seemed a bit thin to me. I grilled for a total of ten minutes turning every 2 and 1/2 minutes to get the grill marks on the steaks. The result was delicious, medium rare steaks. Got rave reviews. Fish sauce in the marinade! Who knew?
Marinade was supper yummy. I’m going to try it on other cuts of beef. I skipped the herbs and oil
This is so easy and tasty. I add minced or grated garlic to the marinade. I’ve used yellow miso when I don’t have fish sauce. And I don’t have a grill, but I find it works just fine under the broiler. Like another cook here, I don’t bother with the rest of the recipe because the meat is delicious with any starch or any salad/greens you enjoy.
This is the BEST marinade ever! It can be tough to find hanger steak near me so I’ve used this marinade on many other cuts. So delicious!
Given the price of steak these days hangar is a good goto for a lower cost meal. I thought the marinade added a good bit to the flavor - perhaps grilling it out in the snow added to it! I would go easy on the maple syrup as it will just burn on the grill.