Recipes › Grilled › Italian Grilled Hanger Steak Recipe

Italian Grilled Hanger Steak Recipe

Recipe by Pedro M. A. Neves

This Italian grilled hanger steak is a rustic Roman trattoria classic, featuring tender cuts of beef marinated in garlic, rosemary, and red wine vinegar before being charred over high heat. The result is a deeply flavorful, medium-rare steak with a crispy exterior and juicy interior, served with a drizzle of peppery extra virgin olive oil and fresh herbs. This is authentic cucina romana at its finest.

Ingredients

• 800 g (1.75 lbs) hanger steak, 2.5 cm (1 inch) thick
• 60 ml (1/4 cup) extra virgin olive oil
• 45 ml (3 tablespoons) red wine vinegar
• 6 cloves garlic, minced
• 15 g (1/2 oz) fresh rosemary sprigs
• 10 g (1/3 oz) fresh thyme sprigs
• 5 ml (1 teaspoon) crushed red pepper flakes
• 2.5 ml (1/2 teaspoon) fine sea salt, plus more for finishing
• 1.25 ml (1/4 teaspoon) freshly ground black pepper
• Additional salt and pepper for grilling

Instructions

1. Pat the hanger steak dry with paper towels, then place it in a shallow bowl or zip-top bag.

2. In a small bowl, combine 60 ml olive oil, red wine vinegar, minced garlic, rosemary, thyme, red pepper flakes, sea salt, and black pepper.

3. Pour the marinade over the steak, turning to coat both sides evenly. Cover and refrigerate for 2 to 4 hours.

4. Remove the steak from the refrigerator 30 minutes before grilling to bring it to room temperature.

5. Preheat a grill or cast-iron grill pan to high heat (200°C/400°F or until barely smoking).

6. Remove the steak from the marinade, letting excess drip off. Season generously with salt and pepper on both sides.

7. Place the steak on the hot grill and sear for 4 to 5 minutes on the first side without moving it, until a deep crust forms.

8. Flip the steak and sear for another 3 to 4 minutes for medium-rare (internal temperature around 52–55°C / 125–130°F when measured with a meat thermometer).

9. Transfer the steak to a cutting board and rest for 5 minutes uncovered to allow juices to settle.

10. Slice the steak thinly against the grain, drizzle with additional extra virgin olive oil, finish with fleur de sel, and serve immediately with lemon wedges.

Substitutions

• Sirloin tip steak or flank steak as a leaner alternative
• Balsamic vinegar instead of red wine vinegar for deeper sweetness
• Oregano and marjoram in place of rosemary and thyme for a different Mediterranean profile
• Avocado oil as a substitute for extra virgin olive oil if unavailable

Tips

• Do not skip the resting period after grilling; it redistributes juices and ensures maximum tenderness.
• Hanger steak is best served medium-rare; overcooking will result in a tough, stringy texture due to its loose muscle fiber structure.
• Slice against the grain at a slight angle for more tender pieces and better sauce retention.
• Reserve 30 ml of marinade before adding the raw steak to use as a finishing sauce if desired.

Hanger steak, known as 'onglet' or 'bavette' in Italian butchery, was traditionally a butcher's cut rarely found in restaurants until recent decades. This Roman preparation highlights the nose-to-tail approach of traditional Italian cooking, celebrating humble cuts with bold seasonal flavors and proper technique.

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