Oct 18, 2013

Mustard-Glazed Hanger Steaks with Onions and PeppersRecipe by Jamie Purviance

Rating: 5 stars

2 Reviews

Grocery List

Fresh Produce

  • 0.125 oz fresh thyme
  • 4 garlic cloves
  • 2 red bell peppers
  • 2 yellow onions

Meat / Poultry / Seafood

  • 2 hanger steaks, each about 1½ lb

Oil and Spices

  • 0.25 cup extra-virgin olive oil
  • 0.5 tsp freshly ground black pepper
  • 2 tsp kosher salt


  • 1 tsp balsamic vinegar
  • 0.25 cup whole-grain mustard

Wine / Beer / Spirits

  • 1 fl oz dry red wine


  • 6 slice country-style white or sourdough bread



  • ¼ cup whole-grain mustard
  • 2 tablespoons red wine
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons minced garlic
  • 1 teaspoon minced fresh thyme leaves
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

  • 2 hanger steaks, each about 1½ pounds, center tendon removed (this will create 2 steak pieces), patted dry
  • 2 yellow onions, cut crosswise into ½-inch-thick slices
  • Extra-virgin olive oil
  • Kosher salt
  • 2 large red bell peppers
  • 1 teaspoon balsamic vinegar
  • Freshly ground black pepper
  • 6 slices sourdough bread, each about ½ inch thick


  1. In a small bowl whisk the glaze ingredients. Place the steaks in a shallow baking dish and cover with the glaze. Turn the steaks to distribute the glaze, and let marinate for 30 minutes at room temperature.

  2. Prepare the grill for direct cooking over medium heat (350° to 450°F).

  3. Brush the onion slices on both sides with oil and season with salt.

  4. Brush the cooking grates clean. Grill the onions and the bell peppers over direct medium heat, with the lid closed, until the onions are tender and the bell peppers are blackened and blistered all over, turning occasionally. The onions will take 8 to 12 minutes, and the bell peppers will take 10 to 15 minutes. Place the bell peppers in a bowl and cover with plastic wrap to trap the steam. Let stand for about 10 minutes.

  5. Remove the bell peppers from the bowl, discard the charred skin, stem, and seeds, and cut lengthwise into 1-inch strips. Place the peppers and onions on a serving platter and lightly drizzle with oil and the vinegar. Season with salt and pepper.

  6. Grill the steaks over direct medium heat, with the lid closed, until cooked to your desired doneness, 8 to 10 minutes for medium rare (depending on the thickness of the steak), turning once or twice. During the last minute of grilling time, toast the bread over direct heat, turning once. Remove from the grill and let the steaks rest for 3 to 5 minutes. Cut the steaks into thin slices and serve warm with the peppers, onions, and toasted bread.

2 Reviews

Average Rating

Rating: 5 stars

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Rating: 5 stars

Apr 29, 2016

james w

mustard-glazed hanger steak with onions and peppers

I want to try it but, what is a "hanger steak"?

Type of Griller


Would you recommend this recipe? YES

Rating: 5 stars

Apr 29, 2016

Gary P

Hanger Steak

This is a wonderful recipe. Hanger Steak is not so easy to find, at least in our area. Available from a true butcher shop but not likely to be found at your supermarket packaged meat counter. Easy to grill with one warning - Hanger Steak should not be overcooked. Cooked between rare and medium rare. it will be great Medium, will reduce the tenderness. Also, it is important to slice the steak across the grain. That said, this is one of our favorite steak dinners.

Type of Griller


Would you recommend this recipe? YES

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Mustard-Glazed Hanger Steaks with Onions and Peppers