Ingredients:

  • 1/4 cup (60ml) Soy Sauce (low-sodium preferred)
  • 2 tablespoons (30ml) Worcestershire Sauce
  • 2 tablespoons (30ml) Olive Oil (extra virgin)
  • 2 tablespoons (30ml) Rice Vinegar (or apple cider vinegar)
  • 2 cloves Garlic, minced (approximately 1 tablespoon)
  • 1 tablespoon Brown Sugar (light or dark)
  • 1 teaspoon Dijon Mustard
  • 1/2 teaspoon Black Pepper, freshly ground
  • 1/4 teaspoon Red Pepper Flakes (optional, for heat)
  • 2 pounds (900g) Hanger Steak, trimmed

Instructions:

  1. In a medium bowl, whisk together soy sauce, Worcestershire sauce, olive oil, rice vinegar, minced garlic, brown sugar, Dijon mustard, black pepper, and red pepper flakes (if using).
  2. Place the hanger steak in a resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it's evenly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to overnight. Flip the steak occasionally to ensure even marination.
  3. Remove the steak from the refrigerator 30 minutes before cooking to allow it to come to room temperature slightly. This helps it cook more evenly.
  4. Grilling: Preheat grill to medium-high heat. Grill steak for 3-5 minutes per side for medium-rare, or longer depending on desired doneness. Pan-Searing: Heat a skillet (cast iron is ideal) over medium-high heat. Add a tablespoon of oil if the marinade seems to have dried out too much on the steak. Sear the steak for 3-5 minutes per side for medium-rare, or longer depending on desired doneness. Broiling: Preheat broiler. Place steak on a broiler pan and broil for 3-5 minutes per side for medium-rare, or longer depending on desired doneness.
  5. Use a meat thermometer to check the internal temperature: 130-135°F (54-57°C) for medium-rare, 135-140°F (57-60°C) for medium, 140-145°F (60-63°C) for medium-well.
  6. Remove the steak from the heat and let it rest for at least 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavourful steak.
  7. Slice the steak against the grain into thin strips. Serve immediately.