Years ago, my French uncle, Jean Louis, turned us on to the delectable hanger steak, and we've been buying these beauties ever since. Hanger steak, sometimes called onglet, is a lesser known cut of beef, but butchers have long been hip to its great flavor and lovely marbling. It's no surprise that you'll sometimes find hanger steak referred to as "butcher's steak." A quick stint on the grill and a rub of brightly flavored gremolata make this steak an easy and flavorful weeknight dinner option.
Tip: If you can't get hanger steak from your local butcher, a juicy rib eye is delicious grilled and topped with gremolata.
- 1-1 1/4 pounds hanger steak
- 1/4 cup chopped fresh flat-leaf parsley
- 1 tablespoon finely chopped lemon zest
- 2 cloves garlic, minced
- Olive oil, as needed
- Freshly ground black pepper
Remove the steak from the fridge 45 minutes before cooking. Season the meat generously with salt and let it come to room temp.
In a small bowl, toss together the parsley, lemon zest, garlic, 1 teaspoon olive oil, and a pinch of salt. Give the ingredients a good stir, taste for seasoning, and you've got your gremolata ready to roll.
Prepare a grill for medium-high heat. Pat the steak dry and rub with olive oil. Grill for 5 to 7 minutes per side; you want hanger steak to be medium-rare, or it can get tough. Pull the steak off the grill and immediately season with another light sprinkling of salt and some freshly ground pepper. Rub with the gremolata and let the steak rest for 10 to 15 minutes. Slice the steak thinly and against the grain.