Grilled hanger steak with homemade lemon butter

  • Preparation 45 min
  • Refrigeration 30 min
  • Cooking 12 min
  • Servings 4
  • Freezing I do not suggest

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Ingredients

  • 1/2 cup (125 ml) softened butter
  • 2 tbsp (30 ml) finely chopped fresh cilantro
  • 1 tbsp (15 ml) lemon juice
  • 1 tsp (5 ml) lemon zest
  • 1 tsp (5 ml) beer (optional)
  • Salt and freshly ground pepper

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Preparation

  • In a bowl, mix all the lemon butter ingredients until fully combined. Spoon the butter onto plastic wrap, roll into a tight log, twist the ends to seal, and refrigerate for at least 30 minutes.
  • Meanwhile, place the hanger steak on a large plate. Season generously with salt and pepper on all sides, then sprinkle with lemon pepper. Let rest at room temperature for 20 minutes.
  • Preheat the grill to high heat, or heat a cast-iron grill pan over medium-high heat. Reduce to medium and oil the grill grates.
  • Place the hanger steak on the grill and cook for 2 to 3 minutes. Rotate the steak 45 degrees to create grill marks and cook another 2 to 3 minutes. Flip and repeat.
  • Use a meat thermometer to check internal temperature. For rare, aim for 120–125°F (49–52°C). Remove the steak from the grill 3–4 degrees before the target temperature, as it will continue cooking while resting.
  • Remove from heat, transfer to a plate, wrap loosely in foil, and let rest for 5 minutes. Slice into medallions, sprinkle with flaky salt, and top with slices of lemon butter.
  • Serve with a Caesar salad or my sautéed peas and asparagus with crispy pancetta.