Treat your special someone to a delicious, sizzling Hanger Steak Dinner. Show them how much you care and create unforgettable memories with this romantic, flavorful experience.
WHAT YOU'LL LOVE
- Splitting the sheet pan between potatoes and green beans lets both vegetables share one pan and one cook, rather than dirtying two separate trays
- Starting the potatoes closer to the firebox, then moving them to a cooler shelf once the green beans go on, times both vegetables to finish together instead of one waiting on the other
- Mixing the Dijon butter ahead of time means it's ready to melt over the steaks the moment they come off the grill, rather than being made under pressure at the last minute
- Zesting lemon into both the green beans and the Dijon butter ties two separate components of the plate together with the same bright, citrus note
Hanger Steak Dinner for Two
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
2
Prep Time
30 minutes
Cook Time
35 minutes
Calories
1761
Treat your Valentine to a Hanger Steak Dinner for Two made entirely on the Yoder Smokers YS640s Pellet Grill, and show them how much you care!
Ingredients
- 14 oz (trimmed) hanger steak
-
extra virgin olive oil, as needed
-
Jacobsen Salt Co. Kosher Sea Salt
-
Jacobsen Salt Co. Tellicherry Black Peppercorns, fresh ground
- 2 tbsp unsalted butter, room temperature
-
1 tbsp Kozlik’s Dijon Classique
- Zest of 1/2 lemon
-
Jacobsen Salt Co. Black Garlic Infused Salt, to taste
- 8 oz Yukon gold potatoes, sliced into 1/2” wedges
-
extra virgin olive oil, as needed
-
Cattleman’s Grill Trail Dust All Purpose Seasoning, to taste
- 6 oz fresh green beans, stems trimmed
-
extra virgin olive oil, as needed
- Zest of 1/2 lemon
- 1 clove garlic, minced
-
Jacobsen Salt Co. Kosher Sea Salt
-
Jacobsen Salt Co. Tellicherry Black Peppercorns, fresh ground
- 1 quartered lemon wedge, juiced
For the Hanger Steak:
For the Dijon Butter:
For the Roasted Potatoes:
For the Green Beans:
Directions
- Preheat your Yoder Smokers YS640s Pellet Grill to 425ºF, set up for indirect grilling (diffuser in) with GrillGrates in place over fire box.
- To make the Dijon butter, combine all ingredients in a small bowl and mix well. Set aside.
Place the potato wedges in a mixing bowl. Drizzle with extra virgin olive oil, as needed and toss to coat. Season with Cattleman’s Grill Trail Dust All Purpose Seasoning. Transfer to a parchment lined sheet pan, containing the potatoes to one half of the sheet pan.
- Place the pan on the main grate, with the potatoes positioned directly over the fire box (GrillGrate side).
Place the green beans, lemon zest and garlic in the mixing bowl used for the potatoes. Drizzle with extra virgin olive oil. Toss to coat. Season with Jacobsen Salt Co. Kosher Sea Salt and fresh ground Jacobsen Salt Co. Tellicherry Black Peppercorns.
- When the potatoes have been cooking for 15 minutes, transfer the pan to the second shelf of the grill and rotate. Place the green beans on the empty half of the pan.
Slice the long hanger steak into two equal sized pieces. Drizzle with extra virgin olive oil and rub to coat the surface. Season with Jacobsen Salt Co. Kosher Sea Salt and fresh ground Jacobsen Salt Co. Tellicherry Black Peppercorns.
When the green beans have been on the grill for 10 minutes, place the steaks on the GrillGrates, directly over the fire box. Grill on all sides until the internal temperature reaches 130ºF.
- Remove the veggies from the grill when the potatoes are cooked through and green beans are tender.
- Place the steaks on a plate and top with a couple of teaspoons of the Dijon butter. Cover loosely with foil and rest 3-5 minutes. Slice into medallions and serve with more butter and collected juices from the plate.
- Squeeze Lemon wedge over green beans.
Recipe Note
Recipe FAQ
Why cook the potatoes and green beans on the same sheet pan instead of separate trays?
Splitting the pan in half lets both vegetables share one cook and one trip to the grill, rather than managing two separate pans on different timelines.
Why start the potatoes directly over the firebox, then move them to a cooler shelf once the green beans go on?
Potatoes need more total time to cook through than the quicker green beans. Starting them closer to the heat and relocating the pan partway through times both vegetables to finish together instead of one sitting done and cooling while the other catches up.
Why make the Dijon butter before starting the rest of the meal?
Mixing it ahead of time means it's ready to melt over the hanger steak the moment it comes off the grill and rests, rather than being thrown together under pressure while the steak is already resting.
Why use lemon zest in both the green beans and the Dijon butter?
Repeating that same bright, citrus note across two components ties the plate together, rather than the potatoes, beans, and steak each tasting like separate, unrelated dishes.
What internal temperature should the hanger steak actually reach?
This recipe pulls it at 130°F, a solid medium-rare finish. As a whole-muscle cut of beef, this is safe and standard practice — there's no minimum cook temperature requirement the way there is for ground meat.
How indoor-friendly is this recipe?
4 out of 5 — a hot cast iron skillet on the stovetop can sear the hanger steak, and a regular oven can roast the potatoes and green beans exactly the same way; the grill mainly adds a touch of char.
Recipe Highlights
Shared sheet pan: Cooks both vegetables in one trip to the grill.
Staggered vegetable placement: Times potatoes and green beans to finish together.
Made-ahead Dijon butter: Ready to melt over the steak the moment it rests.
Repeated lemon zest: Ties the plate together with a shared bright note.
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Nutrition
Nutrition
- Nutrition Serving Size
- 15.91 oz
- per serving
- Calories
- 1761
- Carbs
- 131 grams
- Protein
- 153 grams
- Fat
- 70 grams
- Sodium
- 1443 milligrams
