Hanger Steak with Worcestershire Marinade

Food Network Canada
6 servings

Excerpted from Friday Night Dinners by Bonnie Stern

I discovered hanger steak when I went to Las Vegas to speak at a conference. I didn’t like Las Vegas that much, but I loved the hanger steak at L’Atelier, Joel Robuchon’s “downscale” restaurant. (When I was there, there were two Joel Robuchon restaurants in Las Vegas. One was expensive – the one I went to – and the other was really expensive.)

Hanger steak is a favorite of butchers. Traditionally it’s the cut they got to take home because it was considered too ordinary for customers. But like flank steak, flat-iron steak, skirt steak and tri-tip, it is really tender and delicious if cooked rare and thinly sliced, and it is becoming very popular.

This marinade is my version of one from Cumbrae Butchers in Toronto. Be sure to ask your butcher to split the steak and remove the “seam.” (You will have two pieces from hanger steak – one larger and one smaller.) If you can’t find hanger steak, use flank steak, or even a sirloin will work brilliantly.



Tbsp paprika
tsp kosher salt
tsp pepper
cloves garlic, minced
cup Worcestershire sauce
cup extra-virgin olive oil
lb(s) hanger steak


Step 1

In a small bowl, combine paprika, salt, pepper, garlic, Worcestershire and oil. Rub into steak. Marinate in refrigerator until ready to cook.

Step 2

Grill thicker part of steak for about 5 minutes per side and thinner part for 3 minutes per side, or until a meat thermometer registers 125 to 130°F (52 to 54°C) for medium-rare. You can also sear the steak in a lightly oiled hot, heavy pan for 1 to 2 minutes per side. Finish cooking in a 425°F (220°C) oven for 7 to 10 minutes, or until medium-rare.

Step 3

Let steak rest for a few minutes before carving thinly on the diagonal.

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