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Marinated Hanger Steak with Feta Vinaigrette 

Marinated Hanger Steak with Feta Vinaigrette 

This feta vinaigrette may be your next favorite dressing. Here, it garnishes an impressive steak, but it’s also phenomenal mixed into morning eggs or drizzled over grilled romaine lettuce. Feel free to substitute any cut of steak if you can’t find hanger.
Servings 4



  • ¼ cup blackstrap molasses
  • ¼ cup Worcestershire sauce
  • ¼ cup olive oil
  • 1 tablespoon garlic powder
  • 1 tablespoon celery seed
  • 1 tablespoon ground mustard
  • 3 pounds hanger steak


  • 1 lemon zested and juiced
  • 2 tablespoons white wine vinegar
  • 3 cloves garlic
  • ¼ cup fresh basil leaves
  • 2 tablespoons capers
  • ¼ cup crumbled feta cheese
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon red pepper flakes
  • ½ cup olive oil


  • ►HANGER STEAK: Mix together molasses, Worcestershire sauce, olive oil, garlic powder, celery seed, and ground mustard in a large bowl.
  • ►If using large pieces of steak, cut into 5-inch pieces. (If pieces are small, there is no need to cut.) Toss with molasses mixture, cover, and marinate overnight in refrigerator.
  • ►FETA VINAIGRETTE: Combine lemon zest and juice, vinegar, garlic, basil, capers, feta, salt, pepper, and red pepper flakes in a food processor and process until combined. With motor running, slowly add olive oil and process until emulsified. Measure out ¼ cup and reserve remainder for another use (see headnote).
  • ►When ready to cook, heat a cast-iron skillet over high heat until it smokes. Remove steak from marinade, add to pan, and reduce heat to medium-low. Cook for 5 to 7 minutes, then flip steak. Cook for an additional 3 to 4 minutes for medium-rare.
  • ►Rest steak for about 10 minutes, then cut into ½-inch-thick slices. Spoon vinaigrette over steak and serve.
Photographed by Jennifer May. 

Sohail Zandi

Sohail Zandi is the chef and co-owner of Brushland Eating House in Bovina, N.Y.

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