Grilled Hanger Steak with Pinot Noir Marionberry Glaze

Grilled Hanger Steak is a flavorful, tender cut of beef that cooks beautifully over high heat. This grilled hanger steak recipe is finished with a Pacific Northwest-inspired Pinot Noir and marionberry reduction glaze, giving the steak a rich balance of savory beef, bright wine, and sweet-tart berry flavor.

The Pacific Northwest is known for dramatic landscapes, from coastal mountain ranges and rain forests to high desert plains. That variety of climates helps create a strong farm-to-table food culture, especially when it comes to grilling. For this recipe, hanger steak is cooked quickly over direct heat, then served with a glaze made from two regional favorites: Pinot Noir wine and marionberries.

The result is a grilled steak recipe that feels both simple and special. The beef stays the focus, while the wine and berry reduction adds depth, acidity, and a glossy finish. It is an excellent choice for a weekend dinner, a summer cookout, or any meal where you want a bold beef dish without a complicated preparation.

Northwest Berries

Berries are a signature ingredient in the Pacific Northwest, and Oregon is especially well known for them. According to the Oregon Raspberry and Blackberry Commission, Oregon is the leading producer of frozen blackberry, marionberry, and black raspberry in the United States. During berry season, U-pick farms are easy to find across the state, making berries a true regional treasure.

Marionberries are one of the most loved Oregon berries. They are a hybrid of two blackberry varieties, “Chehalem” and “Olallie,” and they offer a balanced sweet and tart flavor. That balance makes them ideal for a steak glaze because they can bring fruitiness without making the sauce taste overly sweet.

Because fresh marionberries have a short season, this recipe uses marionberry jam as the base for the reduction sauce. If you cannot find marionberry jam, blackberry jam is the best substitute. Both options work well with dry red wine and grilled beef.

Northwest Wine

Along with berries, wine is another important part of the Pacific Northwest food scene. Oregon Pinot Noir is especially well suited to this recipe because it is known for berry fruit notes, bright acidity, and strong food-pairing potential.

When Pinot Noir is reduced with marionberry jam, balsamic vinegar, shallots, garlic, and Dijon mustard, it becomes a savory-sweet glaze that complements the richness of hanger steak. The wine adds structure and acidity, while the berries bring color and fruit. Together, they create a sauce that enhances the beef instead of covering it up.

Hanger Steak

Hanger steak comes from outside the plate primal cut of the cow. It gets its name because it “hangs” from the diaphragm. This cut is prized for its deep beef flavor, tender texture, and quick cooking time, making it one of the best steaks for grilling over direct heat.

Hanger steaks are often sold trimmed, and they can vary in weight from about half a pound to just over one pound. If you do not see hanger steak in the butcher case, ask your butcher directly. It is a cut that may be kept in the refrigerator or freezer rather than displayed. If hanger steak is unavailable, outside skirt steak is a good alternative.

Preparing the Cut

If your hanger steak has not already been trimmed, use a sharp boning knife or filet knife to remove any silver skin. Silver skin does not break down well during grilling, so removing it helps improve the final texture.

Once trimmed, coat the steak lightly with olive oil. Season it with equal parts kosher salt, coarse black pepper, and granulated garlic, or use an SPG beef rub. A simple seasoning is best for grilled hanger steak because it lets the natural beef flavor stand out. Season the steak just before placing it on the grill.

Grilling

Hanger steak cooks quickly because it is a relatively small cut. For the best grilled hanger steak, cook it over direct heat at a high temperature. Aim for 500 to 550°F directly over the heat source. This helps form a flavorful crust while keeping the inside tender and juicy.

How to Grill Hanger Steak

• Prepare the grill for direct grilling and target 500 to 550°F over the heat source.
• Trim the hanger steak if needed, then coat it with olive oil and season it with SPG rub or equal parts kosher salt, coarse black pepper, and granulated garlic.
• Place the steak directly over the heat and grill for 5 to 6 minutes. Keep the lid closed as much as possible to control flare-ups and allow the grill heat to cook the steak evenly.
• Flip the steak and continue grilling for another 4 to 6 minutes.
• Remove the steak when the internal temperature reaches 130 to 135°F. Carryover cooking during the rest will bring the steak closer to 145°F for medium rare.
• If the steak needs more time but the outside is getting too dark, move it to a cooler area of the grill until it reaches the right internal temperature.
• Let the steak rest for 10 minutes before slicing.
• Slice against the grain at a slight angle, then spoon or brush the Pinot Noir and marionberry glaze over the top before serving.

Taking the Temperature of Steak

The most reliable way to cook steak is by temperature, not by time. Grill times can change based on the thickness of the meat, the amount of marbling, the heat of the fire, and the grill setup. For that reason, an instant-read thermometer is the best tool for checking doneness.

To measure the temperature of grilled hanger steak, insert the thermometer probe into the thickest part of the steak from the side. This gives a more accurate reading than checking from the top or near the edge, where the meat may be hotter. Remove the steak at 130 to 135°F and allow it to rest for 10 minutes. During that rest, the internal temperature will continue to rise.

Pinot Noir Wine and Marionberry Glaze

The Pinot Noir and marionberry glaze is what gives this grilled hanger steak its Pacific Northwest character. It is sweet, savory, slightly tangy, and rich enough to pair with the bold flavor of grilled beef. Reducing the sauce concentrates the wine and berry flavors, creating a glaze that can be poured over sliced steak or brushed on just before serving.

The key to a good reduction is patience. Keep the sauce at a steady simmer rather than a hard boil, and give it time to reduce by about half. Butter is added at the end to bring richness and help the sauce thicken into a smooth, glossy texture as it cools.

If fresh marionberries are available, you can replace the jam with 1/2 cup of fresh berries. Let them simmer with the wine for a few minutes, then gently crush them as the sauce reduces. If the finished glaze needs more acidity, add a little more balsamic vinegar. If it tastes too sweet, add small amounts of Dijon mustard until the flavor is balanced.

Side Dish Options

• Broccolini with lemon and Parmesan
• Grilled green beans
• An assortment of grilled vegetables
• Grilled carrots
• Romaine Caesar salad

Grilled Hanger Steak Recipe