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Grilled Hanger Steak with a Roasted Shallot Port Demi Sauce and Grilled Garlic Green Beans

Rated as 4.75 out of 5 Stars

"The hanger steak is a thick strip of meat from the underside of the beef cow. It hangs between the rib and the loin and is part of the diaphragm. It is similar to the skirt steak because it is full of flavor but can become tough if it is not prepared correctly. This can be a really nice cut of meat to serve your family without paying too much for it. I am going to give you detailed instructions on how to do just that. Enjoy!"
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1 h servings 844
Original recipe yields 4 servings (4 steaks)


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  1. Lightly cover the steaks with canola oil and season generously with salt and pepper; cover and place in refrigerator until ready to grill.
  2. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Place a sheet of aluminum foil on about 1/3 of the grill surface.
  3. Bring a large pot of generously salted water to a boil. Cook the green beans in the boiling water until heated through yet still firm, 5 to 7 minutes. Drain. Transfer to a large bowl. Add the garlic and 1/4 cup of canola oil to the green beans and toss to coat. Season with salt and pepper; set aside.
  4. Stir the water, sugar, and shallots together in a saucepan until the sugar dissolves; cover the pan and bring the mixture to a boil. Drain the liquid and return the shallots to the pan. Add the port wine and demi glace to the saucepan and place over medium heat; cook until the liquid reduces to about half its original volume. Stir the butter into the mixture until it melts. Remove the pan from the heat. Season with salt as needed. Keep the saucepan covered until the steaks are prepared.
  5. Spread the green beans onto the part of the grill prepared with aluminum foil and allow to finish cooking while grilling the steaks.
  6. Cook the steaks until they start to firm, and are reddish-pink and juicy in the center, about 2 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Allow the steaks to rest 5 minutes before placing onto individual plates. Spoon the sauce over the steaks. Serve the green beans on the side.


  • Cook's Note
  • If you turn your meat from the 11 o'clock to the 2 o'clock position on the grill, you will leave really nice grill marks.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 844 calories; 52.4 48.1 42.1 99 1659 Full nutrition

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Read all reviews 11
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I haven't tried this recipe yet, but for the person who asked, you can find demi glace at fine cooking supply (e.g., Williams-Sonoma) or specialty foods stores or online, although any "upscale" ...

This recipe looks 5 star. Would love to make this, but where do you get demi glace?

Made this for company last night. Was able to find demi glace and hanger steak at local butcher shops. Everyone raved! The sauce was out of this world, definately felt like I was eating out a...

Did this by the book for three of us. I couldn't vote because I was the cook. (Of course it would be good). Well they raved about how good it was, I have to agree! From the recipe I was not s...

This was really good but I don't think that the method of cooking this meat made it tender. It was very tough. It had good flavor however. Thanks so much for posting the recipe.

LOVED IT!! Found a vegetable demi glace at the an upscale food market and went with that- it came in a 1.5 ounce cup and I needed to add hot water to make the demi glace. Also- had to use cook...

The recipe for the meal is really good and the sauce is wonderful. I was very careful to cook my steak to only very rare and let it rest. It was still chewier than I prefer but the flavor was ...

I substituted skirt steak (as hanger was nowhere to be found) and couldn't find the demi glace, either. For that, instead of the demi glace, I put some beef broth into the shallot and port wine...

This was fabulous! I did not have time or the inclination to spend two days making real demi-glace so I used the darkest beef gravy in a jar that I could find. I also did not have port wine so...