> Lau Family Farm Idaho | Utah Beef and Lamb

Hanging Tender

October 28, 2019 • 0 comments

contributed by Brandon of SLC As for that good Hanger steak recipe I’ve been meaning to give you… here is the one we’ve been using lately because it’s a perfect summer steak recipe and it’s light enough that it doesn’t cover up the amazingly unique flavor of a hanger steak. The only “difficult” part of cooking a hanger is removing the membrane that is in the center of each cut (This article talks about how to remove it; http://french-cooking-techniques.suite101.com/article.cfm/grilled_hanger_steak). After you remove the membrane, I like to use a chimichurri marinade and a fresh bell pepper relish over the top. I usually prepare about 1.5-2 lbs of hanger at a time and this is the recipe I usually use to feed 2 hungry people. Serve with fries or any freshly grilled veggies.



  • For the chimichurri;
  • 1/2 Cup Olive Oil
  • 1/4 Cup Red Wine Vinegar
  • 1 small bunch flat leaf-parsley; chopped
  • 1 medium onion; finely chopped
  • 4 cloves garlic; finely minced
  • 1 Tablespoon dried oregano
  • 1 Tablespoon paprika
  • 1 bay leaf
  • 1 Tablespoon coarse salt
  • 1 Teaspoon ground black pepper
  • hot chili flakes to taste

    Put them into a food processor or blender and mix (This will make a good amount of chimichurri, but you you’ll want to save the excess for after the marinade to complete the recipe). Add the meat to the marinade and let sit for at least 6 hours (I think it works best with 24 hours to marinade).

    For the relish;
  • ¼ yellow bell pepper; chopped
  • ¼ orange bell pepper; chopped
  • 1/3 white onion; chopped
  • ¼ pasilla or pablano pepper; chopped
  • Salt and pepper to taste
  • (you can chop all of these ingredients individually, or just throw them into a food processor at the same time, it doesn’t matter) This makes a good amount of relish, but we always use any left-over’s with our salsa (it’s also great over some Lau Family Farm lamb chops). Cover mixture and put in the fridge for at least an hour.

    -After the meat has marinated, remove it from the fridge at let it sit uncovered for about ½ hour.
  • -Heat a cast iron skillet or your grill to high heat and preheat the oven to 425 degrees.
  • -If using a skillet, cook each side of the meat for about 3 minutes (for rare, maybe 4 minutes for medium rare). If using a grill, about 4 minutes per side
  • -Transfer the steaks to the oven and let “finish” for about 6-8 minutes (depending on desired temp. Personally, I wouldn’t cook hangers any higher than medium, because they start to get tough and it looses some of its unique flavor). Reduce heat on the skillet to med- high in preparation for sauce.
  • -After you’ve placed the steaks in the oven, take about 1/3 cup of white wine/cooking wine and add it to the skillet (be careful if using wine because it may catch on fire if it catches an open flame). Reduce the wine and try to scrape up any meat sticking to the pan for about 45-60 seconds.
  • -Add about 1/3-1/2 cup of the left over chimichurri marinade to the wine reduction. Bring to a soft boil (but DO NOT BOIL) and then reduce heat to medium.
  • -Let that mixture reduce for about 3-4 minutes and then remove from heat and stir in a ½ tablespoon of butter.
  • -Remove steaks from the oven and let stand about 5 minutes, and then slice into strips.*-On a plate, pour a little of the chimichurri sauce and then place strips of steak over the sauce. Garnish steaks with bell pepper relish. Place extra chimichurri sauce and relish into bowls for the table and those wanting some extra for dipping.
  • -Enjoy!!!

  • *The hangers tend to be a little “bloody”, so if you can be patient, I recommend letting them sit for 8-10 minutes so that more of the blood soaks out and doesn’t turn your beautifully finished plate of colors red.
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