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


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!

Prep Time:
30 mins
Cook Time:
30 mins
Total Time:
1 hrs
4 steaks


  • 4 (6 ounce) hanger steaks - fat and silver skin trimmed

  • 1 ½ tablespoons canola oil

  • salt and pepper to taste

  • 1 pound fresh green beans, trimmed

  • 2 cloves garlic, minced

  • ¼ cup canola oil

  • salt and pepper to taste

  • 1 cup water

  • ¼ cup white sugar

  • 4 whole shallots

  • 3 fluid ounces port wine

  • 1 cup demi glace

  • ½ cup butter, room temperature


  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.

Nutrition Facts (per serving)

844 Calories
52g Fat
48g Carbs
42g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 844
% Daily Value *
Total Fat 52g 67%
Saturated Fat 19g 95%
Cholesterol 99mg 33%
Sodium 1659mg 72%
Total Carbohydrate 48g 17%
Dietary Fiber 4g 15%
Total Sugars 22g
Protein 42g
Vitamin C 23mg 115%
Calcium 87mg 7%
Iron 3mg 18%
Potassium 682mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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