Hanger Steak

5 from 1 vote

Hanger steak is similar to skirt steak with a slightly more robust flavor. Here it is marinated in an umami packed sauce and then cooked quickly over high heat. Serve with a light green salad to cut the richness of the steak. I like to dress greens with a bit of grapefruit zest, vinegar, olive oil, salt, pepper, and then add a couple of grapefruit segments for a refreshing and bright side.

Course Main Course

Cuisine American

Keyword american, beef, dairy-free, dinner, easy, egg-free, lunch, main, nightshade-free, nut-free

Prep Time 10

Cook Time 10

Marinade Time 30

Total Time 1

Servings

Calories 387kcal

Author Jenny Ross

Ingredients

1 teaspoon avocado oil
1 tablespoon gluten-free soy sauce or 2 tablespoons coconut aminos
1/2 tablespoon monk fruit powdered, omit if using coconut aminos
1 tablespoon Worcestershire sauce
1 teaspoon Dijon
2 cloves garlic minced
1/2 teaspoon fish sauce optional
1/4 teaspoon red pepper flakes optional, omit for nightshade-free
1/4 teaspoon espresso powder optional
1 pound hanger steak central membrane removed

Instructions

Combine all ingredients except steak in a large ziplock bag or glass bowl. Add the steak and coat evenly. Marinate for 30 minutes at room temperature, or refrigerate and marinate for up to 8 hours.
Line a rimmed baking sheet with foil and then rub with a bit of avocado oil to prevent sticking. Lay the steak on the prepared sheet and broil on high for 4-5 minutes per side. Remove from oven and allow the steaks to rest for 10 minutes before slicing against the grain.

Notes

Protein:Energy Ratio: 2.27

Nutrition