Balsamic Hanger Steaks
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Great Grilling Steak
  • 4 6 to 8 ounce hanger steaks
  • 2 1/2 cups balsamic vinegar
  • 1/2 cup Worcestershire sauce
  • 1 1/3 cups brown sugar
  • 1 tablespoon salt
  • salt and pepper to taste
Combine 2 cups of balsamic vinegar with Worcestershire sauce, brown sugar and 1 tablespoon salt.  Mix until sugar is dissolved.  Place hanger steaks in a resealable bag.  Pour marinade over steaks, seal bag and turn to coat.  Marinade hanger steaks for 3 to 4 hours.  Meanwhile place 1/2 cup balsamic vinegar in a sauce pan.  Bring to a boil and reduce by half.  Set aside and allow to cool.  Vinegar will continue to thicken as it cools. 
Preheat grill.  Remove steaks from marinade and season with salt and pepper.  Place on hot grill over a high heat. Grill for about 3 minutes per side brushing with thickened balsamic vinegar.  Grill until done, remove from grill and serve.  Hanger steaks are best if they are on the rare side.  Don't overcook.

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