Hanger Steak with Olive Oil and Herbs

Recipe from Della Femina

Adapted by Florence Fabricant

Updated August 11, 2024

Total Time
20 minutes
Rating
4(162)
Comments
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—Florence Fabricant

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Ingredients

Yield:2 servings

  • 2 tablespoons Worcestershire sauce

  • 2 tablespoons soy sauce

  • 2 tablespoons Thai fish sauce

  • 2 tablespoons maple syrup

  • 1 1-pound hanger steak, trimmed and divided in two

  • Salt and freshly ground black pepper

  • 10 ounces small potatoes, quartered

  • 5 tablespoons herbaceous extra virgin olive oil

  • 6 ounces greens, preferably baby spinach

  • ½ cup coarsely chopped herbs

  • 1 teaspoon grated lemon zest

Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

54 grams carbs; 147 milligrams cholesterol; 984 calories; 38 grams monosaturated fat; 5 grams polyunsaturated fat; 16 grams saturated fat; 64 grams fat; 2 grams trans fat; 10 grams fiber; 2745 milligrams sodium; 54 grams protein; 16 grams sugar

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

  1. 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.

  2. 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.

  3. 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.

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Ratings

4 out of 5
162 user ratings
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Comments

ChiaviDiBasso

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

Chris Raftery

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?

Ann M

Marinade was supper yummy. I’m going to try it on other cuts of beef. I skipped the herbs and oil

Meinmunich

Nice flavor, may not be the best but glad that I tried. With red chard instead of spinach

wendy

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.

Ann M

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!

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Credits

Adapted from Della Femina

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