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Photo: Lucas Allen Photo by: Photo: Lucas Allen

Grilled Hanger Steak with Garlic-Brandy Butter

To match Bordeaux's most affordable wines, Marcia Kiesel opted to create this dish with inexpensive but well-marbled hanger steak.

Food & Wine OCTOBER 2012

  • Yield: 4
  • Active: 30 Minutes
  • Total: 50 Minutes


  • 6 tablespoons unsalted butter, softened
  • 3 tablespoons parsley, chopped
  • 2 cloves (medium) garlic, minced
  • 1 tablespoon Cognac or other brandy
  • Salt
  • Freshly ground pepper
  • 3 tablespoons extra-virgin olive oil, plus more for brushing
  • 3 (large) leeks, white and pale green parts only, sliced 1 inch thick
  • 2 pounds hanger steaks, trimmed


In a bowl, mash the butter, parsley, garlic and Cognac; season with salt and pepper.

In a large skillet, heat the 3 tablespoons of olive oil. Add the leeks and season with salt. Cover and cook over moderately low heat, stirring occasionally, until tender, 10 minutes.

Light a grill or heat a grill pan. Brush the steaks with olive oil and season with salt and pepper. Grill over high heat, turning once, until nicely charred outside and medium-rare within, 5 to 6 minutes per side. Transfer the steaks to a carving board and let rest for 5 minutes. Slice the steaks across the grain and spread the butter all over the meat, letting it melt in. Serve with the leeks.


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Grilled Hanger Steak with Garlic-Brandy Butter Recipe