Hanger Steak – 1 -2 lb avg
Known as the butcher’s steak, this cut is deeply flavorful and tender when cooked properly.

📌 Sold by the pound.

 Nutrient-Dense Recipe: Marinated Hanger Steak

1. Marinate in olive oil, garlic, soy sauce, vinegar.

2. Grill hot & fast to medium-rare.

3. Slice thin against the grain.

How to Cook Grass-Finished Hanger Steak

1. Marinate for Tenderness

Grass-finished hanger steak benefits from an acidic marinade to help break down fibers. Try:

• Olive oil, garlic, lemon juice, soy sauce (or coconut aminos), and fresh herbs.

• Marinate at least 2–4 hours (overnight is best).

2. Bring to Room Temp

Take steak out of the fridge 30–45 minutes before cooking. This ensures even cooking and prevents toughness.

3. Cook Hot & Fast

• Grill: Heat grill to high, sear 3–4 minutes per side.

• Cast Iron Pan: Sear in tallow or butter on high heat until a crust forms.

• Cook to medium-rare (125–130°F) — hanger gets tough if overcooked.

4. Rest & Slice Correctly

• Rest steak for 5–10 minutes.

• Slice very thin against the grain (hanger has a very visible grain, so cutting properly is key).

 Serving Ideas

• Pair with chimichurri sauce.

• Slice for tacos, fajitas, or steak salads.

• Serve with roasted seasonal veggies for a nutrient-dense meal.

Why It Works with Grass-Finished Beef

• Grass-finished hanger steak has less marbling than grain-fed, but more flavor.

• Acidic marinades + quick high-heat cooking keep it tender.

• Always avoid “well-done”, medium-rare is the sweet spot.