Tag Archives: hanger steak

Weeknight Dinner Alert! Balsamic Hanger Steaks

27 May

So the other day my husband Dave mentioned he wanted a hanger or skirt steak for dinner. During my weekly planning I decided let’s try it. I came across Michael Symon’s marinade from the Chew. I made a few alterations but it came out really good! Making steaks without a grill can be really intimidating (after previous epic fails using the broiler). Apprehensively, I gave it a try. I ended up using a hanger steak. See below and give it a try for yourself!

FYI – I used a Calphalon Square Grill Pan like this one. I know a lot of people tout using cast iron skillets, and that would work just fine too but I don’t have one yet. If using a cast iron skillet, make sure to preheat the skillet really well (at least 5 minutes) as the steak needs to be grilled on medium-high heat.

1 1/2-2 lb Skirt Steak (or Flank, Hanger)
3/4 cup balsamic vinegar
1/3 cup light brown sugar
3 cloves of garlic (smashed)
1 tbsp dried or fresh rosemary
1 tsp chili flakes
1/3 cup olive oil and more later for grilling
Montreal Steak Seasoning

Season the steak liberally with the montreal steak seasoning (or salt and pepper). Place in a ziplock or resealable bag. Start creating the marinade in a medium bowl – whisk together the balsamic, sugar, garlic, rosemary, chili flakes and olive oil. Pour over the steak and marinade at least 3 hours or overnight (even better). When ready to grill, preheat the pan until you see smoke coming from it – usually happens on medium-high heat with a bit of olive oil on it. Remove the steak from the marinade, pat down the excess marinade (steak should be slightly dryer) and drizzle one side with olive oil. Don’t be afraid of the sizzle – put the steak down on the pan and let it sit to get up a nice color. It will look “burnt” but thats not actually the case. It’s the coloring that has to happen for the meat to tenderize. Depending on the size of your steak, leave it to grill about 3-5 minutes on each side. Once done, set the steak aside on a plate and let it rest for 10 minutes (let the juices from the pan drip right onto the steak when you transfer to the plate). Finally, slice against the grain in small 1/2 inch slices and serve.

FYI – I served this with homemade mac and cheese and fresh boiled corn. For the homemade mac and cheese recipe click here – I did everything except bake it. I also skipped the egg altogether. Everything came out so good, so flavorful and super delicious! This would be great for a crowd or just for a weeknight dinner. Everything took me about an hour (minus the overnight marinating)