Savory Grilled Hanger Steak Skewers

Skewers are the easiest way we know to turn one steak into a crowd-pleasing cookout centerpiece. Hanger cut into cubes takes a marinade beautifully, threads onto a stick between peppers and onions, and cooks in minutes over live fire. The cubes give you more surface area for char than a whole steak, so every piece has that caramelized edge people fight over. The trick is even cubes and a hot grill, so the beef sears before it dries. Start with grass-fed hanger, trim the center sinew, and cut against the grain into pieces about the same size.

Why this recipe works

• Cubing the hanger multiplies the surface area, so you get more of the charred, caramelized edges that make skewers crave-worthy.
• A quick oil and soy marinade seasons the beef and helps it brown while keeping the lean meat juicy.
• Threading beef with peppers and onions lets the vegetables catch smoke and sweeten as they char alongside the meat.
• Cooking hot and fast keeps hanger at its tender best, since this lean cut turns dry if it lingers over the coals.

Ingredients

• 1.5 lb (680 g) hanger steak, cut into 1.5 inch cubes
• 3 tablespoons olive oil
• 2 tablespoons soy sauce
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 bell pepper, cut into chunks
• 1 red onion, cut into chunks
• Metal or bamboo skewers (soak bamboo first)

Substitutions: sirloin or flat iron cube up just as well. Zucchini and mushrooms make great additions, and a pinch of chili flakes in the marinade adds heat.

How to make it

1. Marinate the beef. Whisk the olive oil, soy sauce, garlic, and smoked paprika, toss the cubes in it, and let them sit for 30 minutes to an hour at room temperature.
2. Thread the skewers. Alternate beef, pepper, and onion on the skewers, leaving a little space between pieces so the heat can reach every side.
3. Heat the grill. Bring a grill to high, direct heat and oil the grates. You want them hot enough to hear a sharp sizzle when the skewers land.
4. Grill hot and fast. Grill the skewers 2 to 3 minutes a side, turning to char all faces, until the beef hits 130F for medium-rare, about 8 minutes total.
5. Rest and serve. Rest the skewers a few minutes off the heat so the juices settle, then serve them right on the stick.

Pro tips and common mistakes

• Cut the cubes the same size so they cook at the same rate. Odd pieces leave some raw and some overdone.
• Do not pack the skewers tight. A little gap between pieces lets each side char instead of steaming its neighbor.
• If you use bamboo skewers, soak them for 30 minutes so they do not burn through. We prefer flat metal skewers, which also stop the food from spinning.
• We turn skewers with metal tongs, never plastic, over the fire.
• Keep the beef and slow vegetables on separate skewers if you like, since dense vegetables sometimes need longer than the quick-cooking hanger.

Storage and leftovers

Cooked skewers keep for up to 3 days in the fridge. Slide the beef and vegetables off the sticks first for easier storage. Reheat them briefly in a hot pan, or chop the leftovers into a grain bowl or a wrap with a garlicky yogurt sauce. The charred vegetables are excellent cold, tossed into a salad. We do not freeze cooked hanger, since the lean meat dries on the thaw.

What to serve with it

• Warm flatbread and a garlic yogurt or tahini sauce.
• Rice pilaf or a herby couscous.
• A chopped salad with cucumber, tomato, and red onion.
• Grilled corn or charred lemon halves for squeezing.

Choosing and cutting the beef

Skewers live or die on how you cut the meat. Trim the hanger of its central sinew and silverskin first, then look at the direction of the grain and cut across it into cubes about an inch and a half. Cubes much smaller than that overcook before they char, while bigger ones char outside and stay raw in the middle. Aim for even, chunky pieces with a little marbling, and keep them roughly uniform so a single skewer cooks evenly. If your hanger is thin in spots, fold those pieces over as you thread them so every cube is about the same thickness. A sharp knife and two minutes of trimming turn an awkward cut into tidy, grill-ready pieces.

Nutrition

About 330 calories, 30g protein, 21g fat, and 5g carbs per serving. These are estimates and vary with the exact cut, trim, and any substitutions.

FAQ

Metal or bamboo skewers?
Metal is best, since it will not burn and helps hold the food still. If you use bamboo, soak it for 30 minutes first.

How long do hanger skewers take to grill?
About 8 minutes over high heat, turning to char each side, until the beef reaches 130F for medium-rare.

Can I make these in the oven?
Yes. Broil them on a rack close to the element, turning once, or use a very hot grill pan on the stove.

Should the vegetables go on the same skewer?
They can, but if your vegetables need longer, put them on their own skewers so nothing comes off underdone.

How far ahead can I marinate?
Up to a few hours in the fridge. A soy-based marinade this simple does not need overnight and can over-salt the surface if left too long.

Where to buy the beef

Ask your butcher for hanger, and grass-fed if they carry it. Use our Find a Farmer directory to source hanger steak near you.

Learn more in our guide to hanger steak and our full guide to beef. For more hanger, try our hanger steak bulgogi or hanger steak tacos. New to the grill? Read our guide to cooking meat low and slow.

Grilling over charcoal or gas

Either fuel makes a great skewer, but they ask for slightly different handling. Charcoal burns hotter and lends a smoky edge that suits beef, so build a two-zone fire with the coals banked to one side, sear the skewers over the hot zone, and slide them to the cooler side if flare-ups start. Gas is easier to control and faster to light, so crank all burners to preheat, then manage the heat with the dials as the fat drips. Whatever you use, get the grates clean and hot before the skewers land, and oil them so nothing sticks and tears. A hot, clean grate is what gives you those clean grill marks and keeps the lean hanger from grabbing the metal and losing its crust.