Grilled Hanger Steak

Hanger vs Skirt Steak when grilling

Hanger vs Skirt Steak – Skirt steak and Hanger steak are tasty, tender, and under-utilized cuts of beef. They are two cuts of meat you need to get from your butcher. It is doubtful that it will be in a package in a refrigerated case with the strip steaks and ground beef.

Hanger steaks are somewhat small and you only get one per cow, unlike skirt steaks, of which there are two per cow. They come from the same part of the cow.  Hanger steaks are thicker than skirt steaks, but only measure about 6-7 inches long. Skirt steaks are longer, thinner pieces of meat. Skirt steaks can be up to 2 feet long and are about 3 to 4 inches across if they have been trimmed. Hanger steak may be labeled butcher’s steak or bistro cut.

Cow meat chart

Hanger vs Skirt Steak – Aside from their locations on the cow, the big differences between skirt and hanger steaks have to do with the shape and amount of meat that you get from each of these two cuts. In most cases, whole skirt steaks will weigh about two pounds.  Hanger steaks weigh significantly less. You can use your favorite meat marinade for either cut of beef.

Hanger and Skirt Steak

Grilled Hanger and Skirt Steak

Hanger Steak vs Skirt Steak – Skirt steak and Hanger steak are tasty, tender and under-utilized cuts of beef.
Prep Time: 15 minutes
Cook Time: 9 minutes
Total Time: 24 minutes
Course: Main Course
Cuisine: American, Steak
Keyword: Steak
Servings: 4
Calories: 150kcal

Equipment

  • Charcoal grill would be nice

Ingredients

Marinade Ingredients

  • 1/4 cup canola oil
  • 2 tbsp chopped garlic
  • Zest of one lemon
  • 1 lemon juiced
  • 1/4 cup Meat Seasoning*

Meat Seasoning – Makes about 1/4 cup

  • 2 tbsp ground black pepper
  • 1 tbsp salt
  • 1 tsp ground cinnamon
  • ½ tsp paprika
  • ½ tsp thyme
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • 1/4 tsp ground cumin

Steak/Meat

  • 2 pounds skirt steak trimmed or Hanger Steak

Instructions

Make the Meat Seasoning-

  • In a small bowl, stir together the pepper, salt, cinnamon, paprika, thyme, onion powder, garlic powder, and cumin.

Make the Marinade

  • In a small bowl or zipped plastic bag, mix together the oil, meat seasoning, garlic, and lemon juice.
  • Rub the mixture on both sides of the meat, making sure to work it into the meat.
  • Let the meat marinate at room temperature for at least 30 minutes but no longer than 45 minutes.
  • Prepare a hot fire in a charcoal or gas grill.
  • Grilling a Skirt Steak – Grill the steak for 3 to 5 minutes on each side, until done to the degree of doneness you prefer. When the thermometer registers 125ºF for medium rare or 135ºF for medium. Let the skirt steaks rest for 5 minutes before slicing to serve.
  • Grilling a Hanger Steak – Set grill for high heat. Wipe off excess marinade. Grill uncovered, 3 to 4 minutes a side until a thermometer registers 125º F for medium rare or 135º F for medium. Transfer meat to a board to let it rest for 10 minutes before slicing against the grain.

Video

Notes

The Meat seasoning can be stored in a zipped plastic bag in a cool, dark place, lasting for up to 1 month.

Nutrition

Serving: 4oz | Calories: 150kcal | Protein: 24g | Fat: 4.5g | Saturated Fat: 2g | Cholesterol: 25mg | Sodium: 75mg | Calcium: 20mg | Iron: 2.7mg
Tried this recipe?Let us know how it was!
Skirt Steak
Skirt Steak

Grilling a Hanger Steak – prepare a grill for high heat. Wipe off excess marinade, then season the meat on both sides generously with salt and pepper. Grill over hot coals uncovered, 2 to 3 minutes a side until a thermometer registers 125º F for medium-rare or 135º F for medium. Transfer meat to a board to let it rest for 10 minutes before slicing against the grain.

Hanger Steak 2
Hanger Steak 2

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12 thoughts on “Hanger vs Skirt Steak when grilling”

  1. I think hanger steak is infinitely better than skirt steak. Although I do like skirt streak too.

  2. Hangers were taken by meatcutters but in the day of hanging beef truck drivers took them but on manifold. All but same size as skirt.
    You can’t hardly find them.

  3. I would like to point out that a steer has 4 “skirt steaks”. 2 outside skirts and 2 inside skirts. On a side of beef, there is 1 outside and 1 inside skirt steaks.
    On a steer however, there is only 1 hanger steak. So, depending which side of beef is selected, a side of beef may or may not come with the hanger.

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