hanger steak

Seared hanger steak with rustic charred scallion salsa

Hanger steak is a best kept butcher’s secret no more! Pair this richly flavored steak with a bright salsa made with charred scallions, mint and crunchy peanuts.

 

Here’s a fun little fact – the hanger steak is one of the few steaks that is found inside the ribcage, and is actually the diaphragm muscle. It’s also called the Butcher’s Steak or Hanging Tender because it would literally hang from a side of beef (which does not really look that appealing). Butchers used to keep it as a treat for themselves rather than sell it, but the gig is up! Now we know that the hanger is one of the most interesting secondary cut steaks, both in terms of flavor and texture.

Hanger can have a somewhat minerally flavor profile, but is very bold in flavor. It’s deep grain make it perfect for holding a drizzled salsa, with all those nooks and crannies. Double 8 full blood wagyu offer a pre-trimmed hanger steak, so you can use it right of the bag without having to cut away the traditionally tough sinew that runs down the middle of the untrimmed steak. The richness of the wagyu fat is so suited to this cut!

As always, I recommend using a meat thermometer to check the internal temperature of your meat to know exactly when it’s cooked to perfection. I use and recommend the Thermapen. Relying on an accurate temperature means no more overcooked steak!

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hanger steak

Seared hanger steak with rustic charred scallion salsa


  • Author: Jess Pryles
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: serves 2 1x

Ingredients

Scale

1 x Double 8 fullblood wagyu hanger steak

1 x bunch scallions (about 6)

1 tablespoon olive oil

¼ cup peanuts, chopped

2 tablespoons mint leaves, roughly chopped

2 teaspoons agave nectar

1 tablespoon lime juice

1 tablespoon rice wine vinegar

Kosher salt


Instructions

  1. Place a cast iron or stainless steel skillet over high heat.
  2. Prepare the scallions by cutting off the roots.
  3. Pat the hanger steak dry with a paper towel, cut into more manageable sections if necessary (I usually cut into 2-3 pieces to fit the pan). Season the pieces well on both sides with kosher salt.
  4. Place the steaks into the pan, and cook flipping every minute for about 5-7 minutes total cook time, or until the internal temperature reads 135f on a meat thermometer. Remove steaks from the pan, then rest under foil.
  5. Lay the scallions into the pan with the rendered wagyu fat, and char for a minute or two on each side until they soften and blister.
  6. Remove the scallions from the pan, roughly chop them then place in a bowl. Add the peanuts, olive oil, mint, agave, lime juice, vinegar, and a pinch of salt. Taste, and add more salt if needed.
  7. Slice hanger steak against the grain, then place the pieces onto the serving plate. Drizzle with the charred scallion salsa and serve.

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