Grilled Harissa Marinated Hanger Steak

Grilled Harissa Marinated Hanger Steak

Smoky harissa and lemon tenderize hanger steak before a quick, high-heat char.

Total 3 hr Makes 4 servings Calories 365/serving

Dietary

Keto, Wheat free, Dairy free, Nut free

Allergens

Red meat

Hanger steak soaks in a spiced harissa marinade that softens its loose grain while layering in smoky, tangy depth. A hard sear over direct flame builds a dark crust while the center stays rosy, making this a weeknight-friendly dinner that still feels special with grilled vegetables or flatbread.

Ingredients

  • 1 1/2 pounds hanger steak, trimmed
  • 1/3 cup harissa paste
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons fresh parsley, chopped, for garnish
  • 1 lemon, cut into wedges, for serving

Method

  1. In a bowl, whisk together the harissa paste, olive oil, lemon juice, minced garlic, cumin, salt, and pepper.

  2. Place the hanger steak in a resealable bag or shallow dish and pour the marinade over it, turning to coat evenly.

  3. Refrigerate and marinate for at least 2 hours, or up to 8 hours for deeper flavor.

  4. Remove the steak from the refrigerator and let it sit at room temperature for 30 minutes before grilling.

  5. Preheat a grill to high heat, about 450 to 500°F, and scrape the grates clean.

  6. Remove the steak from the marinade, shaking off excess, and grill over direct heat for 4 to 5 minutes per side for medium-rare.

  7. Flip the steak and continue grilling to an internal temperature of 130 to 135°F for medium-rare.

  8. Transfer the steak to a cutting board and let it rest for 10 minutes before slicing.

  9. Slice the steak thinly against the grain, garnish with chopped parsley, and serve with lemon wedges.

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    Grilled Harissa Marinated Hanger Steak

    Hanger steak soaks in a spiced harissa marinade that softens its loose grain while layering in smoky, tangy depth. A hard sear over direct flame builds a dark crust while the center stays rosy, making this a weeknight-friendly dinner that still feels special with grilled vegetables or flatbread.

    3 hr 4 servings 365 cal

    Ingredients

    • 1 1/2 pounds hanger steak, trimmed
    • 1/3 cup harissa paste
    • 3 tablespoons olive oil
    • 2 tablespoons lemon juice
    • 3 cloves garlic, minced
    • 1 teaspoon ground cumin
    • 1 teaspoon kosher salt
    • 1/2 teaspoon freshly ground black pepper
    • 2 tablespoons fresh parsley, chopped, for garnish
    • 1 lemon, cut into wedges, for serving

    Method

    1. 1

      In a bowl, whisk together the harissa paste, olive oil, lemon juice, minced garlic, cumin, salt, and pepper.

    2. 2

      Place the hanger steak in a resealable bag or shallow dish and pour the marinade over it, turning to coat evenly.

    3. 3

      Refrigerate and marinate for at least 2 hours, or up to 8 hours for deeper flavor.

    4. 4

      Remove the steak from the refrigerator and let it sit at room temperature for 30 minutes before grilling.

    5. 5

      Preheat a grill to high heat, about 450 to 500°F, and scrape the grates clean.

    6. 6

      Remove the steak from the marinade, shaking off excess, and grill over direct heat for 4 to 5 minutes per side for medium-rare.

    7. 7

      Flip the steak and continue grilling to an internal temperature of 130 to 135°F for medium-rare.

    8. 8

      Transfer the steak to a cutting board and let it rest for 10 minutes before slicing.

    9. 9

      Slice the steak thinly against the grain, garnish with chopped parsley, and serve with lemon wedges.