Grilled Hanger Steaks

Grilled Hanger Steaks
Staff Writer
Grilled Hanger Steaks with Roasted Potates and Creme Fraiche
Robert Rabine

Grilled Hanger Steaks with Roasted Potates and Creme Fraiche

An relatively inexpensive cut of meat that gets a boost of flavor from this sweet chile sauce.

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Ingredients

  • 4 small or 2 large hanger steaks (also called hanging tenders or onglet), 24-28 ounces total
  • Salt and pepper
  • 2 tablespoons peanut oil or vegetable oil
  • 4 large waxy potatoes such as red bliss, sliced into wedges
  • 2 tablespoons olive oil
  • 2 tablespoons dried rosemary or thyme
  • 2 tablespoons whole-grain mustard
  • 8 ounces mixed greens, lightly dressed
  • 1 cup sweet chile sauce
  • ½ cup crème fraîche or sour cream

Directions

Pre-heat your grill to medium hot. Rub the hanger steaks with a little salt, pepper, and peanut oil. Set them aside. Place the potatoes on a medium stainless-steel bowl with the olive oil, rosemary, mustard, and a little salt and pepper. Toss to combine well. Place them on the grill over indirect heat for around 30 minutes, turning once.

Grill the steaks over direct heat to your desired temperature and let them rest a couple minutes.  Meanwhile, dress the greens and plate. Slice the steaks into ½-inch medallions and plate.

Spoon the sweet chile sauce over the steaks and serve with the potato wedges and crème fraîche for dipping.

Grill Shopping Tip

Think twice before buying a thicker piece of meat; a 2-inch thick steak takes four times (not twice) as long as 1-inch thick steak to cook.

Grill Cooking Tip

If you're cooking something that's been marinated, make sure to pat the item dry before it hits the grill. Any sugar in the marinade will burn.