Ann Taylor Pittman
Active Time
40 Mins
Total Time
40 Mins
Serves 4 (serving size: about 3 oz. cooked steak, 1 cup vegetables, and 1 1/2 tablespoons vinaigrette)

Hangar steak is a cut you need to use more. It is incredibly tender, with a fantastically rich, beefy flavor and open texture that takes well to seasonings. It might be a little tricky to find (we picked it up at our local Whole Foods), but it is worth seeking out for a special steak dinner. Here it’s marinated briefly in a combination of fish sauce to deepen its savory meatiness; brown sugar, which melts to form a glaze on the surface; and garlic for extra umami depth. If you can’t find hanger steak, you can use skirt steak or flank steak. And if you don’t have fish sauce on hand, sub in soy sauce. A simple herb vinaigrette—similar to chimichurri but quicker and easier—brings everything together.

How to Make It

Step 1

Prepare a grill to medium-high heat.

Step 2

Brush fish sauce evenly over steak; rub steak evenly with sugar and 2 garlic cloves. Let stand while grill preheats.

Step 3

Brush eggplant, onion, zucchini, and bell pepper evenly with 2 1/2 tablespoons oil. Arrange steak and vegetables on oiled grill rack. Grill eggplant until tender, 2 to 3 minutes on each side. Grill peppers and zucchini until crisp-tender, about 3 minutes on each side. Grill onions until crisp-tender, about 5 minutes on each side. Grill steak until medium-rare (130°F to 135°F) or desired degree of doneness, about 5 minutes on each side. Let steak stand 5 minutes before slicing.

Step 4

While steak stands, combine remaining 2 1/2 tablespoons oil, vinegar, parsley, oregano, red pepper (if desired), 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir well with a whisk or shake together in a jar.

Step 5

Cut steak diagonally across the grain into slices. Arrange steak and vegetables on a platter; sprinkle evenly with remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper. Serve with vinaigrette.

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