Hanger steaks cook quickly in a cast iron skillet over high heat. Preheat the pan for a few minutes, and sear the steak for 2 to 3 minutes per side (since hangers can be roundish in shape, you may need to do three sides); this will take the steak to rare edging on medium-rare. Add another minute per side for true medium-rare, but cooking hanger steak any more will make it tough. ESNY makes a quick pan sauce while the steaks are resting by adding finely chopped shallots to the skillet and sauteeing until browned, then deglazing with stock, wine, or balsamic vinegar, reducing until it’s syrupy, and melting in a bit of butter to finish.
cristina notes that hanger steak is known as vacio in Mexico and Argentina, where it is often served with chimichurri sauce. Here’s her recipe:
1/2 cup olive oil
2 Tbsp. fresh lemon juice
1/3 cup minced fresh parsley
1 clove garlic, minced
2 shallots, minced
1 tsp. minced fresh basil, thyme, or oregano, or mixture
Salt and pepper to taste
Combine all ingredients and let rest for at least 2 hours before serving.