Entree: United States – Texas – Barbecue Hanger Steak Sandwich with Quick-Pickled Onions

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 28 min

Total 1 hr 3 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
- 1 tbsp (15 ml) olive oil
- 4 sandwich rolls or hoagie rolls
- 2 tbsp (28 g) unsalted butter, softened
- 1 medium red onion, thinly sliced, approx. 8 oz (225 g)
- 1/2 cup (120 ml) apple cider vinegar (for quick pickle)
- 1/2 cup (120 ml) water (for quick pickle)
- 2 tbsp (30 g) granulated sugar (for quick pickle)
- 1 tsp (5 g) kosher salt (for quick pickle)
- 1/2 cup (120 ml) barbecue sauce (your favorite Texas-style)
- 1/4 cup (60 ml) mayonnaise (optional)

Instructions

1. Whisk apple cider vinegar, water, sugar, and 1 tsp kosher salt in a bowl until sugar and salt dissolve; add sliced red onion, press down, and let sit at room temperature at least 20 minutes while you cook the steak.
2. Pat hanger steak dry and rub with olive oil, then season evenly with kosher salt and black pepper.
3. Preheat a grill or heavy skillet to high heat; when hot, sear steak 4–6 minutes per side for medium-rare (adjust to desired doneness).
4. Remove steak and tent with foil; let rest 8–10 minutes, then slice thinly against the grain.
5. Split and toast sandwich rolls, spread butter on cut sides and, if desired, spread mayonnaise on the bottom halves.
6. Assemble sandwiches: pile sliced hanger steak on rolls, drizzle with barbecue sauce, top with a generous portion of quick-pickled onions, close rolls, and serve immediately.