I have to confess, I had never heard of Hanger steak before a few weeks ago. I went to the grocery store, and while browsing the meat section I stumbled upon it. Out of curiosity, I asked the butcher what it was and he told me its one of the best cuts of meat and they used to only have them prepared as a custom cut! He told me it is more tender and flavorful than a filet…at this point I was intrigued but VERY skeptical. So I decided to grab two pieces and decide for myself if it was really all the hype. In order to really test the flavors of this meat, I decided to only use salt, pepper, and Worcestershire sauce to marinade and then cooked it in some butter, garlic, and rosemary – very typical for me when I have a good cut of meat! I have to admit, the butcher was right – it was incredibly tender and flavorful and my only regret is not knowing about this cut sooner! A benefit of the hanger cut is that it is much better price point than filet, but in my opinion you get much more so it is definitely my new favorite right now. I paired this dish with some garlic mashed potatoes because lets be real, steak and potatoes are an amazing combination. This dish is warm, creamy, buttery and indulgent. It is also easy enough to whip up on a weeknight so you don’t have to wait until the weekend to indulge in a Steakhouse classic!
For the Steak:
- 1lb Hanger Steak
- 4 Tsp Worcestershire Sauce
- 4 Tbsp Butter
- 2 Tbsp Minced Garlic
- 1 Sprig Rosemary
For the Mashed Potatoes:
- 1lb Fingerling Potatoes
- 1/2 Cup Milk
- 3 Tbsp Butter
- 2/3 Cup Sour Cream
- 2 Tbsp Minced Garlic
- 2 Tsp Salt
- 1 Tsp Pepper
- Serves: 2-4
- Prep Time: 10 Minutes
- Cook Time: 40 Minutes
- Total Time: 50 Minutes
- Marinate the steak first – pat the steaks dry and generously season with salt and pepper on all sides. Pour over the Worcestershire sauce and spread evenly on the steaks. Set aside while we make the potatoes.
- Bring a large pot of generously salted water to a boil.
- Once the water is boiling, add the potatoes. Cover and cook until the potatoes are soft – about 20 minutes.
- When the potatoes are tender, drain the water and leave them in the pot.
- Add in the 3 tbsp of butter and lightly mash the potatoes.
- Next add in the milk, sour cream, garlic, salt and pepper and continue mashing and mixing until well combined. I like my mashed potatoes on the chunkier side, so I mash them partially and then use a spatula to mix the rest of the way!
- Once they are well combined, set aside and keep warm until ready to serve.
- Next lets make the steak. Heat a large pan over medium-high heat and add the butter.
- Once the butter is melted, add the steaks and sear for 2 minutes.
- Flip and sear on the other side and add in the garlic and rosemary.
- Cook the steaks for until they reach the desired internal temperature.
- Take the steaks off the heat and allow them to rest on a cutting board for 5 minutes before slicing.
- Slice up the steak and add serve alongside the mash and enjoy!