Danish Crown

The ‘hanger’ steak – recipe

19th August, 2016

There’s a new steak on the block…

The ‘hanger steak’ is making a strong appearance on menus this year. As a more unusual, moderately priced, but beautifully flavoursome cut of beef, some believe it rivals even a rib-eye steak when cooked well.

With operators looking to experiment with interesting new cuts to offer a more diverse steak range, Danish Crown butchers have freedom to innovate and trial exciting new specifications. Here is a great new way of serving the hanger steak, combining punchy flavours, delicate yet intense meat and a stand-out presentation.

Hanger steak facts

  • Cut from steer, the hanger steak typically weighs about 500-600g
  • The cut is taken from the plate which is found in the lower belly
  • The hanger steak can be cooked traditionally by pan-frying, in the oven or on the grill, however operators are starting to use interesting modern ways of cooking such as sous-vide and smoking
  • The hanger steak should always be sliced across the fat grain and served medium rare
  • Herbs such as Thyme, Rosemary & Sage all pair well with a hanger steak, but we’ve opted for Tarragon in the recipe below

Hanger Steak with sautéd potatoes, green beans & a mustard tarragon sauce


  • 2 large Potatoes
  • 250g Green Beans
  • 75ml Beef Stock
  • 1 Shallot
  • 1 Small Bunch Rosemary
  • 1 Small Bunch Tarragon
  • 1  Clove Garlic
  • 1 Teaspoon Dijon Mustard
  • 2 6 oz Hanger Steaks


Bring two medium-sized pans of salted water to the boil. Slice the potatoes to approximately 5mm slices and add to one of the pans. Boil for 7-8 minutes or just before soft. Drain and rinse under cold water.

Trim the stems of the green beans. Peel and thinly slice shallot. Pick the rosemary and tarragon leaves off the stems and finely chop the leaves.

Add the green beans to the second pan of boiling water. Cook for 2-3 minutes, or until bright green. Drain and rinse under cold water.

Salt and pepper the Hanger steaks. In a hot pan add the steaks, potatoes & rosemary. Cook the steaks for 5-7 minutes per side for medium-rare then transfer to a plate to rest for at least 5 minutes.

To the potatoes still in the pan, add the garlic & shallots and cook for 2 minutes. Add the green beans.

Transfer the potatoes, beans and shallot mix to your serving dish (we recommend a griddle for maximum impact on presentation). Return the pan to the heat and add the beef stock, mustard & tarragon. Let sauce reduce for 1 minute.

Slice the steak in to 4 or 5 even slices, remembering to slice across the fat grain, and rest on top of the mix. Finish with the delicious mustard tarragon sauce.

If you’d like to try a hanger steak sample, please call 0161 766 1144 or email foodserviceuk@danishcrown.com .

Click for more information on our beef selection, Dry-Aged beef range, or 1887 British beef range.

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