Marinated Hangar Steak with Peppers & Onions

Tuesday, May 6, 2014

One Solo Dinner night when J was away, I was feeling very much in the mood for some red meat but didn't want to throw down for a whole London. Lo and behold, a little 1/2 lb hangar steak was perched in the butcher's case waiting for me to take it home! I made a quick marinade of Worcestershire, low sodium soy sauce, olive oil, salt and pepper.

While the steak marinated, I sliced a yellow onion and a red bell pepper into long strips. I cooked them in a splash of oil on medium heat until the peppers just started to brown a bit on the edges. The onions were a bit softer, but both still had great texture to them.

Since my hangar steak was very thin, all I needed was a quick sear on each side, maybe 4 minutes a side tops. I poured the remaining marinade over the top after I flipped it and it cooked down beautifully as the meat finished. To plate, I simply topped the veggies with the steak and dug in.

Do you see that? That is a perfect bite of steak. Sear on the outside with a delicious glaze, deep pink in the center. Not a single bite remained!


  1. Oh hey, my mouth is watering at 7:30am!

  2. You have helped me to nix the fear of cooking steak in our little apartment! If I pull out my cast iron skillet, you can almost guarantee that we're going to hear the smoke detector, but I've tried nearly all of your steak-on-the-stove recipes and I swear you cannot fudge them up. And this? This fits just perfectly into my little starch-free dinner plans for the next few months. YUM!

  3. Saw your comment on Samma's blog and am your newest follower! Beautiful pics.


You can be sweet or spicy, but no sour grapes.

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