Entree: United States – Texas – Pit-Smoked Hanger Steak with Texas Mop Sauce

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 10 min

Additional 18 min

Total 1 hr 48 min

Ingredients

- 1.5 lb (680 g) hanger steak, whole
- 1 tbsp (18 g) coarse kosher salt
- 1 tbsp (6 g) coarsely ground black pepper
- 2 tbsp (30 ml) yellow mustard (acts as binder)
- 2 cups (≈150 g) hickory wood chips, soaked in water 30 minutes
- 1/2 cup (120 ml) apple cider vinegar
- 1/4 cup (60 ml) ketchup
- 1/4 cup (60 ml) beef broth
- 2 tbsp (30 ml) Worcestershire sauce
- 1 tbsp (15 g) brown sugar
- 1 tsp (5 ml) hot sauce (such as Texas-style)
- 1 tbsp (15 ml) vegetable oil (for finishing sear)

Instructions

1. Trim any excess silver skin from the hanger steak; spread mustard over both sides and season evenly with salt and black pepper.
2. Prepare smoker or charcoal grill for indirect smoking at 225°F (107°C); add soaked hickory chips to the coals or smoker box.
3. Place the steak on the smoker grates away from direct heat and smoke until internal temperature reaches about 110–115°F (43–46°C), approximately 45–60 minutes depending on thickness.
4. Meanwhile, combine apple cider vinegar, ketchup, beef broth, Worcestershire, brown sugar, and hot sauce in a small saucepan; simmer gently 5–8 minutes, stirring, then keep warm.
5. Remove the steak from the smoker and finish with a hot direct-sear: heat a grill or cast-iron skillet to very hot, add vegetable oil, and sear steak 1–2 minutes per side to develop crust and bring internal temp to 125–130°F (52–54°C) for medium-rare.
6. Let the steak rest under tented foil 8–10 minutes; slice thinly across the grain.
7. Serve sliced steak brushed with warm mop sauce and pass extra sauce on the side.