Hanger Steak with Romesco Sauce

A simple but well constructed marinade produces a steak that is bursting with flavor, whether grilled or cooked on the stovetop. The vibrant sauce is optional but endlessly versatile.    

To enter to win a copy of To the Last Bite, simply leave a comment below by May 25, 2022!  

When I shared this simple, endlessly versatile recipe for Everyday Green Salad, I mentioned how much I enjoyed testing a variety of Alexis deBoschnek’s recipes as she was writing her debut cookbook, To the Last Bite. 

One of the many ways my family and I have been enjoying that fresh-tasting salad is as an accompaniment to another recipe graciously shared by Alexis–a marinated steak that is as utterly easy to prepare as it is lip-smackingly good.

The key is a simple marinade, which delivers memorable flavor in as little as one hour. A longer soak is fine. Conveniently, the actual cooking time is short–about 10 minutes–making the recipe easy enough for busy-night dinners yet 200% worthy of company. 

The vibrant romesco sauce lends visual appeal and complementary flavor, although the steak will be delicious without. (Do check out the many ways you can enjoy the Romesco Sauce though. I’ve made it countless times and always seem to find new ways to use it.)

And because the steak may be cooked on the stovetop or grill, you can reach for this recipe all year round. Going into the summer months, it’s a natural pick for effortless entertaining–simply pair with corn on the cob or potato salad and a tossed or Caprese salad. In the colder months, Roasted Potatoes Bites or Perfectly Baked Potatoes and a green vegetable of choice will complete the meal.

What cut of beef is the best for pan searing and grilling?

Alexis’s choice is hanger steak, as reflected in the recipe title. I often use flank and flatiron steaks when marinating and grilling. Skirt steak and ribeye are excellent choices as well. Because they are leaner cuts of beef, all will be more tender when cooked no further than medium rare and cut across the grain.

Keep a quick-read thermometer on hand to check the steak for doneness. This truly is the best way to ensure a perfect outcome. 

Can the steak marinate longer than one hour?

I have let the steak marinate the better part of the day, and the flavor becomes more intense (in a good way). In that case, however, I’d go slightly scant on the salt if not using a low-sodium soy sauce so that the end result does not taste too salty. 

When marinating for longer than one hour, cover with plastic wrap and refrigerate. Remove from the fridge for 30 minutes before cooking to allow the meat to come to room temperature. This will allow the steak to cook more evenly.

Is it better to cook the steak on the grill or on the stovetop? 

This comes down to personal preference. Stovetop cooking offers year round convenience and provides a great option for those who don’t have a grill. The grill, however, makes for easier cleanup, as there is no skillet to scrub. 

A note on salt: I use Morton Kosher salt because it is more widely available than Diamond Kosher, another popular brand. Alexis uses the latter, and she uses 3 teaspoons of salt in the steak marinade because Diamond has bigger flakes, meaning less salt in a teaspoon.

Is this recipe gluten-free?

The romesco has no gluten-containing ingredients. The steak will be gluten-free if a gluten-free soy sauce or tamari is used.

Can you use the easy marinade on anything else?

I recently tried the marinade with chicken when cooking for friends who prefer poultry to beef. I let boneless, skinless breasts steep most of the day, grilled them, and then served with the romesco sauce on the side. The flavor was lovely and the reviews were stellar. 

To marinade the steak, use a baking dish just large enough to hold it. You can combine the short list of marinade ingredients right in the dish.

Flip the steak to coat it on both sides. When ready to cook, hold the steak over the dish to let the excess marinade drip off.

You may cook the steak on the stovetop or a grill. The latter approach adds a little extra smoky flavor and makes one less pan to wash, but either way, the steak cooks in about 10 minutes. The best way to properly gauge doneness is to use a quick-read thermometer. I like to cook to 140℉ for a medium rare steak.

Allow the steak to rest for 5-10 minutes before thinly slicing it against the grain. 

The romesco sauce offers a lovely extra – so good for dipping roasted potatoes too – but the steak is absolutely delicious without.

Remember to enter to win a copy of To the Last Bite by leaving a comment below. And if you make this recipe, please come back and leave a review! 

Marinated Hanger Steak

Prep Time: 5 minutes + marinade time

Cook Time: 10 minutes

Total Time: 15 minutes + marinade time

Yield: 4-6 servings

A simple but well constructed marinade produces a steak that is bursting with flavor, whether grilled or cooked on the stovetop. The vibrant sauce is optional but endlessly versatile.    

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Ingredients

• 2 tablespoons (30ml) balsamic vinegar
• 2 tablespoons (30ml) low sodium soy sauce or tamari
• 1 tablespoon (15g) Dijon mustard
• 3 garlic cloves, minced or grated
• 1½ teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1½ – 2 pounds hanger steak (may substitute rib eye, flank, flatiron, or skirt steak)
• If cooking on the stovetop: 1 tablespoon grapeseed, avocado, or olive oil
• Optional for serving: Romesco sauce (recipe follows)

Instructions

In a baking dish just large enough to hold the steak, whisk together the balsamic vinegar, soy sauce, mustard, garlic, salt, and pepper. On a cutting board, pat the hanger steak dry with paper towels. Place the hanger steak in the marinade, flip it over, and use your hands or a spoon to coat it well. Cover with plastic wrap and let rest at room temperature for one hour. (Tip: You may marinate up to all day. In that case, refrigerate and then let sit at room temperature for 30 minutes before cooking.)

If cooking on the stovetop: Heat the oil in a 12- to 14- skillet over high heat. Once the oil begins to shimmer, remove the steak from the marinade, letting the excess drip off. Place the steak in the pan and cook without moving until charred, about 5 minutes. Flip the steak over with tongs and continue cooking for 4 minutes more or until the internal temperature of the steak reaches 140˚F. (Helpful hints: This will be pink but not raw in the middle. Keep in mind that cooking times will vary slightly based on precise thickness of steak and whether other cuts are substituted. A quick read thermometer is the best way to ensure the steak is cooked to your liking.)

If grilling: Preheat the grill to high. When the grill is hot, place the steak on the grill and cook for 4 to 5 minutes on each side for medium rare. For a little extra flavor, you may brush the steak occasionally with the excess marinade. When the internal temperature reaches 140˚F (medium rare), remove the steak from the grill.

Let the steak rest for 10 minutes before slicing. Serve topped with romesco. (Although it’s delicious all on its own too!)

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Romesco Sauce

Prep Time: 10 minutes (or more if roasting your own red peppers)

Total Time: 10 minutes

Yield: 2 cups/16 ounces

A Spanish sauce that's traditionally served with fish, this gorgeous romesco enhances anything it touches and keeps in the fridge for at least two weeks. Beyond fish, enjoy it on steak, chicken, roasted potatoes, and as a sandwich spread.

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Ingredients

• 4 red bell peppers or 1 (16-ounce) jar roasted red peppers, drained well
• 3 tablespoons 46(ml) olive oil, divided use
• ½ cup (57g) roughly chopped or slivered almonds (may substitute walnuts)
• 2 garlic cloves, roughly chopped
• 1 tablespoon (16g) tomato paste
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon paprika (or ¼ teaspoon smoked paprika)
• ⅛ teaspoon cayenne pepper
• 2 tablespoons (30ml) sherry vinegar

Instructions

If roasting your own peppers: (If using jarred roasted peppers, proceed straight to making the romesco.) Preheat the oven to 375˚F. Place the red peppers on a rimmed baking sheet and drizzle with 1 tablespoon olive oil. Roast for 30 minutes, then flip over with tongs.

Continue roasting for another 30 minutes, or until the peppers are collapsing into themselves with wrinkling skin. When done, remove from the oven and let the peppers cool until easy to handle. Once cooled, pull off the pepper stems along with the seeds and discard. Separate the skin from the flesh of the pepper and discard, scooping out any rogue seeds along the way. (Tip: Though it may be tempting, don’t rinse, as good flavor will wash away.)

To make the romesco: Transfer the peppers to a food processor, along with the nuts, garlic, tomato paste, salt, pepper, paprika, cayenne, and sherry vinegar, and process on high speed until smooth, scraping down the sides as needed. With the motor running, drizzle in the remaining 2 tablespoons of olive oil until incorporated. The romesco will keep in an airtight container for at least 2 weeks in the refrigerator.

For a little extra flavor, you may toast the nuts in a 325℉ oven for 5 to 7 minutes or until fragrant and lightly golden. Alternatively, you may toast the nuts in a dry skillet over medium heat, shaking the pan or stirring often, until the nuts are fragrant, about 4 to 5 minutes. Watch carefully because nuts burn quickly at the end. And though this adds a hint of extra flavor, I sometimes skip this step and the romesco still tastes great.

Notes

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