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A plate of Soy-Lime Grilled Hanger Steak and Peppers, featuring sliced hanger steak with a caramelized crust, charred shishito and green bell peppers, grilled shallots, and crumbled goat cheese, served over arugula with grilled limes on the side. A drizzle of reduced soy-lime glaze adds a rich, umami-packed finish.
2 hours 30 minutes Easy

Soy-Lime Grilled Hanger Steak and Peppers

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Soy-Lime Grilled Hanger Steak and Peppers is a flavor powerhouse that combines deep umami flavors, smoky char, and bright citrus. The hanger steak, prized for its rich, beefy flavor and tender texture, soaks up a zesty soy-lime glaze that balances savory, sweet, and acidic notes. Grilling it over high heat creates a beautiful caramelized crust while keeping the inside juicy and tender. This hearty yet vibrant dish offers delightful contrasts in flavor and texture, paired with charred shishito and bell peppers, grilled shallots, and fresh arugula. A finishing touch of the reduced marinade, crumbled goat cheese, and a squeeze of grilled lime transforms this into an unforgettable meal.

A Marinade That Elevates the Steak

The soy-lime marinade is the secret behind this dish’s incredible depth of flavor. This powerful combination of soy sauce, lime juice, brown sugar, garlic, and ginger infuses the meat with rich umami, while red pepper flakes add a gentle heat. Brown sugar helps create a perfectly caramelized crust on the grill. Marinating the steak for at least two hours, or better yet, overnight, ensures the savory, tangy complexity penetrates deep into every bite with a melt-in-your-mouth tenderness.


Why Grill Hanger Steak?

Also known as the “butcher’s cut,” hanger steak earned its nickname because butchers would often keep this prized cut for themselves. Located near the diaphragm between the tenderloin and flank, this uniquely textured cut delivers exceptional flavor and tenderness at a fraction of the cost of premium steaks.

This lesser-known cut outshines more familiar options like ribeye or sirloin for several reasons. Its highly marbled nature ensures rich, beefy flavor, while its loose muscle structure readily absorbs marinades, making it incredibly flavorful. The distinctive grain pattern, when cut properly, yields incredibly tender results.

Perfect Grilling Technique

Hanger steak is tailor-made for high-heat grilling, which allows its exterior to develop a satisfying crust while maintaining a juicy interior. Here’s how to nail it:

  1. Bring the steak to room temperature 30 minutes before grilling
  2. Preheat your grill to 450-500°F (232-260°C)
  3. Grill for 3-4 minutes per side for medium-rare
  4. Let rest for 5-10 minutes before slicing

Pro Tips

  • Look for even marbling and a deep red color when selecting your cut
  • A simple marinade of olive oil, garlic, and herbs works wonders
  • Always slice against the grain at a 45-degree angle for maximum tenderness
  • Aim for medium-rare to medium; overcooking can make it tough

Whether you’re a grilling enthusiast or just starting out, hanger steak offers an exceptional combination of flavor, texture, and value that makes it worth seeking out for your next cookout.


To complement the umami-rich steak, we pair a vibrant mix of shishito peppers, green bell peppers, and shallots. Shishito peppers shine on the grill – their delicate skins blister easily, developing a gentle smokiness and an occasional spicy kick. Green bell peppers add their natural sweetness, while the shallots transform into rich, caramelized bites with crispy edges. Together, these create a smoky-sweet counterpoint to the steak’s deep umami flavors.

The final components transform this dish from excellent to truly memorable. A bed of peppery arugula and fresh cilantro brings brightness and freshness to each bite. Crumbled goat cheese melts slightly against the warm steak, adding a creamy tang that cuts through the rich flavors. Grilled lime halves offer nuanced citrus notes that tie everything together.

This Soy-Lime Grilled Hanger Steak and Peppers shines through thoughtful composition, from the flavor-enhancing marinade to the char-kissed vegetables that add complexity. The reduced soy-lime glaze unifies the dish, ensuring each forkful delivers rich umami, bright acidity, and a satisfying texture. This isn’t just another grilled steak dish – it’s a carefully orchestrated blend of flavors, creating a meal that’s exciting and deeply satisfying.

Soy-Lime Grilled Hanger Steak and Peppers

Recipe by Kyle Taylor
5.0 from 2 votes
Course: MainsCuisine: FusionDifficulty: Easy
Servings

4

servings
Prep time

2

hours 
Cooking time

30

minutes
Total time

2

hours 

30

minutes

This Soy-Lime Grilled Hanger Steak and Peppers delivers bold umami flavors with a rich soy-lime marinade, charred peppers, and grilled limes. Finished with a drizzle of reduced marinade and crumbled goat cheese, this dish is smoky, tangy, and deeply satisfying.

Ingredients

  • For the Steak
  • 1 (2-3 pound) hanger steak

  • 1/2 cup soy sauce

  • 2 tablespoons extra virgin olive oil

  • 2 tablespooons lime juice, freshly squeezed

  • 1/4 cup brown sugar

  • 4 cloves of garlic, minced

  • 1 tablespoon ginger, freshly grated

  • 1 teaspoon ground black pepper

  • 2 bay leaves

  • 1/2 teaspoon red pepper flakes

  • For the Peppers and Shallots
  • 1 large green bell pepper, sliced

  • 2 cups shishito peppers

  • 2 shallots, halved

  • 1 tablespoon extra virgin olive oil

  • For Serving
  • 2 cups arugula

  • 1/4 cup fresh cilantro

  • 1/4 cup goat cheese, crumbled

  • 2 limes, halved

Directions

  • Marinate the Steak:
    Whisk together the soy sauce, extra virgin olive oil, lime juice, brown sugar, garlic, ginger, black pepper, bay leaves, and red pepper flakes in a bowl. Place the hanger steak in a shallow dish or resealable bag and pour the marinade over it. Let it marinate for at least 2 hours, but preferably overnight for deeper flavor.
  • Preheat the Grill:
    Heat a grill to high heat (450-500°F / 232-260°C). Lightly oil the grill grates to prevent sticking.
  • Grill the Peppers and Shallots:
    Toss the green bell pepper, shishito peppers, and shallots with extra virgin olive oil. Place them on the grill and cook for 3-5 minutes, turning occasionally, until charred and softened. Remove from heat and set aside.
  • Grill the Steak:
    Remove the steak from the marinade, and wipe any excess off. Grill for 3-4 minutes per side for medium-rare or 4-5 minutes per side for a medium finish. Remove the steak from the grill and let it rest for 5-10 minutes before slicing against the grain.
  • Grill the Limes:
    Place the halved limes cut-side down on the grill. Grill for 1-2 minutes until lightly charred.
  • Reduce the Marinade:
    While the steak rests, pour the reserved marinade into a small saucepan. Simmer over medium heat for 8-10 minutes until it’s slightly thickened.
  • Assemble & Serve:
    Toss the arugula with the cilantro and arrange on a serving plate. Top with grilled peppers, shallots, and sliced hanger steak. Drizzle with the reduced marinade. Sprinkle with crumbled goat cheese. Serve with grilled limes for squeezing over the dish.

SUGGESTED RECIPE: Grilled Cabbage Wedge with Thai-Inspired Mustard Sauce

Pair your Soy-Lime Grilled Hanger Steak and Peppers with the perfect match—Grilled Cabbage Wedge with Thai-Inspired Mustard Sauce. The smoky, charred cabbage and its punchy, tangy sauce cut through the steak’s richness, creating a perfect balance of flavors. Trust us: this isn’t just a side dish—it’s a game-changer that’ll steal the show.

Grilled cabbage wedge drizzled with a Thai-inspired mustard sauce, garnished with toasted almonds and fresh cilantro, served on a white plate.

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