BBQ Balsamic Hanger Steak
BBQ Balsamic Hanger Steak
* 2.5 lbs of hanger steak
* 1 cup balsamic vinegar
* 2 tablespoons Worcestershire sauce
* 3/4 cup brown sugar
* 1 tablespoon salt
* salt and pepper to taste
Preparation:
Combine 1/2 cup of balsamic vinegar (the other 1/2 cup to be used for sauce later) with Worcestershire sauce, brown sugar and 1 tablespoon salt. Mix until the sugar is dissolved. Place hanger steaks in a resealable bag. Pour marinade over steaks, seal bag and turn to coat. Marinade hanger steaks for at least 3 to 4 hours, I prefer overnight.
Preheat the grill, remove the steaks from the marinade and place on the grill. Grill for about 3 minutes a side. If possible brush with thickened vinegar - we found it easier to drizzle over it at the end. Remove from the grill at about 6 minutes- we prefer it to be medium rare.
Tips: In general, it is a good idea to grill at high heat for the first couple of minutes or so to lock in the juices, but this marinade is sweet and can flame, so be careful. We have used a gas grill and kept the flame on high, but we put the steak on the bottom rack for just the first couple of minutes and then moved it to a higher rack.
Creating thickened vinegar: When you are almost ready to serve the steak place 1/2 cup of balsamic vinegar in a sauce pan. Bring to a boil and reduce by half. Set side and allow to cool. Vinegar will continue to thicken as it cools. Drizzle over the steaks and serve.
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