Grilled Hanger Steak with Red Wine Reduction Sauce

4.32 from 22 votes

Grilled Hanger Steak with Red Wine Reduction Sauce

How to grill a hanger steak and finish it with a decadent red wine reduction sauce. Hanger steaks are affordable alternative to more expensive cuts of meat, but are full of incredible flavor.

Prep Time10

Cook Time12

Resting Time10

Total Time20

Course: Entree

Cuisine: American, BBQ, Barbecue

Servings: people

Author: Mary Cressler

Cost: $25

Equipment

Instant Read Thermometer

Ingredients

For the Hanger Steak

2 pounds hanger steak
½ tablespoon kosher salt (We use Diamond Crystal)
½ tablespoon fresh ground black pepper

For the Red Wine Reduction Sauce

1 tablespoon extra virgin olive oil
¼ cup shallots, chopped
½ tablespoon fresh rosemary, chopped
1 cup red wine (we used Cabernet Sauvignon)
¼ cup balsamic vinegar
1 teaspoon kosher salt
¼ teaspoon ground black pepper
1 tablespoon butter

Instructions

For the Hanger Steak

Preparation: Prepare the grill for direct/indirect cooking. Target 500 degrees F for the grill temperature as it reads in the dome thermometer. While the grill warms, season the steak. Coat with olive oil, salt and pepper liberally. This can also be done the day before.
Grill Direct: Lay Hanger steak over direct heat on grill grates for approximately 5-6 minutes and then flip over using tongs. Cook other side for another 5-6 minutes until the internal temperature of the meat is around 122-126 degrees F. Size and thickness of the steak may adjust cooking time. If flare-ups occur, move the meat to a different part of the grill grate.
Rest: Remove from grill and let sit for 10 minutes to let the juices settle and for carry over cooking to occur and then cut against the grain. Pour sauce over steak for flavor.

Red Wine Reduction Sauce

Reduce: Add olive oil to a medium saucepan over medium heat and add shallots, cook for up to 5 minutes. Then add the remainder of the reduction sauce ingredients (EXCEPT butter), and bring to a simmer. Let reduce to half (approx 10 minutes) and then remove from heat.
Season: Immediately finish the sauce with butter, stirring, and when melted, strain to remove the shallot and rosemary pieces. The sauce will continue to thicken as it cools. Serve over slices of the hanger steak.

Nutrition