Chef Anne Burrell's Grilled Hanger Steak Recipe Is a Keeper (7 Ingredients) by Donna John

We lost Chef Anne Burrell in 2025. Chef Burrell was found in her Brooklyn home on June 17, 2025.

Photo credit: all photos under license from BigStock

One way to honor those who have passed is to make and enjoy their food and recipes. I have a weakness for food magazines and cookbooks. There's nothing like tearing a delicious recipe out of a magazine to add to my ever-growing stack I hide in the drawer near the toaster. This grilled hanger steak recipe from Chef Anne Burrell in Food Network Magazine was one of those recipes in that stack that has now emerged and is in my recipe binder. The moist, marinated steak cooks up in no time and is juicy and full of flavor.

To make this high-protein recipe you will need Dijon mustard, garlic, fresh rosemary, a lemon for juicing and zesting and crushed red pepper flakes for the marinade. You will also need kosher salt a hanger steaks. (Check out the health benefits of protein.)

A hanger steak is kind of like flank steak or skirt steak, but more tender. However, you can get a tough steak if you overcook it. "Hanger steak can get tough if you cook it too long, but I love how yummy it tastes with a great marinade," Chef Burrell told Food Network Magazine.

This juicy low-carb hanger steak is perfect paired with side dishes like broccolini, broccoli, asparagus, brussels sprouts or zucchini. Any vegetable would be right at home beside it on your dinner plate. Add a fresh salad and you have a celebrity chef worthy dinner or will be the star of the family cookout.

R.I.P., Anne Burrell. 

Cuisine: American
Prep Time: 10 minutes 
Marinating Time: 2 hours
Cook Time: 8 to 12 minutes
Total Time: 2 hours and 20 minutes
Servings: 6

Ingredients

• 1/4 cup Dijon mustard
• 3 cloves garlic, smashed and chopped fine
• 2 sprigs rosemary, leaves remove and chopped
• 1 lemon, zested and juiced
• pinch of crushed red pepper flakes
• 2 hanger steaks (about 1 1/2 pounds each), membrane removed and cut in half lengthwise
• kosher salt, to taste

Here's how to make it:

1. In a small bowl stir together the mustard, garlic, rosemary, lemon juice, lemon zest and crushed red pepper flakes. Rub the mixture all over the steaks in a baking dish. Cover and refrigerate for at least 2 hours. 
2. Heat the grill to medium-high heat. (Make sure the grill grates are clean. You can brush them with olive oil before grilling. If you don't have an outdoor grill, you can cook them in a grill pan or cast iron skillet.)
3. Season the steaks with salt, to taste. Put the steaks on the grill, and cook, brushing with any excess marinade, for about 4 to 6 minutes per side, or until to desired doneness. Let the steaks rest for 5 to 10 minutes before slicing. (Letting the steaks rest before cutting is essential. It lets the juices relax back into the steak so they won't flow out when cut, keeping the steak juicy. You could easily cut this recipe in half for two to three servings.)
   

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