Bobby Flay Hanger Steak Recipe

The secret to an incredible hanger steak? Cooking it fast and letting it rest long enough to keep it from drying out.

This Bobby Flay recipe nails it with a marinade that seeps into the meat, making it tender and rich-tasting in every bite.

I always pat the steak dry before grilling to get that deep, caramelized crust that makes all the difference.

Letting the meat come to room temperature before it hits the heat keeps it from tensing up and turning chewy.

Since hanger steak naturally has a deep, beefy taste, a simple but well-balanced marinade takes it over the top without overpowering it.

Once you try it cooked the right way, you’ll wonder why this cut isn’t on every steakhouse menu!

How to Make Bobby Flay Hanger Steak

Ingredients

• 2 lbs Hanger Steak
• 3 cloves Garlic (minced)
• 2 tbsp Worcestershire Sauce
• 1 tbsp Olive Oil
• 1 tbsp Thyme (fresh)
• 1 tbsp Dijon Mustard
• 1 tsp Lemon Zest
• Salt to taste
• Pepper to taste

Step-by-Step Instructions

Step 1:

Combine minced garlic, Worcestershire sauce, olive oil, thyme, Dijon mustard, and lemon zest in a bowl.

Step 2:

Place the hanger steak in a dish and pour the marinade over it, ensuring it’s well-coated.

Step 3:

Cover and refrigerate for at least 2 hours or overnight for maximum flavor.

Step 4:

Preheat your grill to medium-high heat.

Season the steak with salt and pepper before grilling.

Step 5:

Grill the steak for about 4-5 minutes per side or until it reaches your desired doneness.

Let it rest for a few minutes before slicing.

Tips and Tricks for Making This Recipe

Marinating Time

The longer you marinate the steak, the more flavor it will absorb; I recommend marinating overnight whenever possible.

Cooking Temperature

Make sure to preheat your grill to the right temperature for even cooking and those perfect grill marks as well.

Resting the Meat

Letting the steak rest for a few minutes after grilling allows the juices to redistribute, which enhances its juiciness.

Alternative Grilling Methods

If grilling isn’t an option, you can also sear the steak in a cast-iron skillet for a tasty alternative that’s just as delicious.

Perfect Pairings

Serve this dish with your favorite sides like roasted veggies or a crisp salad to balance the rich flavors of the steak.

What to Serve with Bobby Flay Hanger Steak

Garlic Red Skin Mashed Potatoes

You can never go wrong with a classic side of mashed potatoes to round out your hanger steak meal.

The creamy texture mixed with a hint of garlic really complements the savory flavors of the steak.

Take red skin potatoes, mash them up with a bit of butter and garlic, and you’ve got a simple, delicious side dish!

Sauteed Mushrooms and Onions

Adding sauteed mushrooms and onions brings an earthy depth to the plate that pairs perfectly with the hanger steak.

The caramelized onions add a slight sweetness, while the mushrooms offer a savory note that balances the dish.

Simply sauté the mushrooms and onions in a little olive oil until they are golden brown.

Grilled Asparagus with Lemon Zest

Try serving grilled asparagus, which adds a vibrant pop of green and a nice crunch to your meal.

Lightly drizzle them with olive oil, grill them, and finish with a sprinkle of lemon zest for brightness.

This side is fresh and adds a bit of elegance to your plate.

Spicy Roasted Cauliflower

If you’re up for something a little different, roasted cauliflower with a spicy kick can be an exciting choice!

Toss cauliflower florets with olive oil and a pinch of cayenne pepper.

Roast them until crispy for a bold, tasty pairing with your hanger steak.

Charred Corn and Black Bean Salad

For a lighter and unique side, a salad of charred corn and black beans offers a refreshing contrast.

Combine charred corn kernels with black beans, diced red peppers, and a squeeze of lime juice.

It’s a vibrant and flavorful side that adds a bit of zing to the meal!

Variations and Substitutions

When making Bobby Flay’s hanger steak, you can try using different herbs beyond garlic and thyme.

Adding rosemary or even a hint of oregano can give the steak a different flavor profile.

If you’re looking to switch up the marinade, consider using a soy sauce base for more of an umami boost.

Meat Substitutions

If you can’t find hanger steak, skirt steak is a good alternative.

It shares a similar texture and flavor, making it a seamless swap.

Another option is flank steak, which can be slightly leaner but works well with marinades.

Flavor Twists

Adding a splash of balsamic vinegar to the marinade brings a touch of acidity and depth.

If you enjoy heat, incorporating crushed red pepper adds a bit of spice to the dish.

Don’t shy away from experimenting with citrus, such as lime or lemon zest, for a refreshing twist.

How to Store Leftover Bobby Flay Hanger Steak

Airtight Containers

When you have leftover Bobby Flay hanger steak, it’s important to store it in a way that keeps it fresh.

Always use airtight containers to store your steak in the fridge.

This simple step helps maintain its freshness and texture for a few days.

Cool Before Storing

Let the steak cool to room temperature before placing it in the refrigerator.

This helps prevent moisture build-up inside the container, which can affect the quality of the meat.

Short-Term and Long-Term Storage

Leftover hanger steak stays good for about three to four days in the fridge.

If you want to keep it longer, wrapping it tightly in plastic wrap or freezer bags is a great option.

This way, you can freeze it for up to three months without losing quality.

Common Mistakes to Avoid

Overcooking the Steak

Overcooking the hanger steak is one of the most common pitfalls you might face.

Leaving it on the grill for too long can turn the meat tough and chewy, losing its tender charm.

Watch the cooking time closely and aim for medium-rare perfection!

Insufficient Marinade Time

Rushing the marinade process is another mistake you want to avoid.

The flavors won’t penetrate deeply, leaving the steak bland instead of bursting with taste.

Let it marinate for at least a few hours to absorb that delicious flavor profile.

Cutting the Steak Too Soon

Slicing the steak immediately after cooking can result in a loss of flavorful juices.

Resting the meat for a few minutes before cutting allows it to reabsorb those juices fully.

Patience pays off with juicier, more flavorful results!