Teriyaki Hanger Steaks with
Brussels Sprouts
Charred steaks coated with a quick and easy homemade teriyaki sauce with lots of garlic and ginger…pour it over the brussels sprouts and it’s a meal. It’s gluten free and dairy free – SO Paleo friendly. No need for rice or another startch. Serve it with extra vegetables and you will be full.
It’s no surprise that Hanger Steak is one of my favorite cuts of beef. It’s a great cut for all your steak dinner dreams. It’s always tender, cooks up fast, isn’t chewy and when rested for 5-10 minutes holds a lot of it’s natural juices and flavor. Dare I say that I prefer it over a NY strip?!?!
Cumin Steaks with Cilantro Chimichurri
Let's talk about the TWO sauces!
My favorite teriyaki sauce is SIMPLE as it gets. Here is what you will need.
- coconut aminos
- orange juice
- tapioca powder
- garlic cloves
- fresh ginger
- hot sauce (optional)
Mix it all together and bring to a simmer for 4 minutes + let sit to thick up.
It becomes silky, smooth and delicious on top of the steak and brussels sprouts.
It’s an extra step but it takes 1 minute to make my quick Yum Yum Sauce. Here is what you will need.
- tahini
- honey
- salt
- smoked paprika
- hot water
Mix it all together – add more hot water to make it even more smooth. Serve as a condiment + you won’t be able to get enough of it.
Have you seen these recipes?
I’ve made this teriyaki sauce before – check out this Teriyaki Salmon Noodle Bowls. It’s amazing on salmon.
And more saucy steaks with Yum Yum Sauce in my Beef + Mushroom Bowls. Don’t miss out on my favorite mushroom sauce – so good on basically everything (even a slice of bread) Easy Pan Seared Chicken with Thyme Mushroom Sauce
Teriyaki Hanger Steaks with Charred Brussels Sprouts
- Total Time: 30 minutes
- Yield: 4-6 1x
- Diet: Gluten Free
Description
Don’t make it complicated – just make this recipe!
Ingredients
- 1.5 lbs. hanger steak, room temperature
- salt and pepper
- 2 teaspoons sesame oil, divided
- 1 lb. brussels sprouts, trimmed and cut in half
Teriyaki Sauce
- 1/2 cup coconut aminos
- 1/3 orange juice
- 1 teaspoon tapioca powder
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, minced (about 1 inch piece)
- 1 teaspoon sriracha hot sauce (optional)
Instructions
- Heat a heavy duty grill pan or cast iron (enamel works great too) pan over medium high heat. Sprinkle the steaks with salt and pepper on all sides.
- When the pan is heated, drizzle in 1 teaspoon seasame oil and add the steaks and let them cook for 6 minutes or until the under side starts to become brown. Flip over and cook another 6 minutes or until the steaks are cooked to your liking. Remove from the pan and let rest on a cutting board.
- Return the pan back to the heat but turn to medium. Add in the remaining 1 teaspoon of sesame oil to the pan and the brussels sprouts. Leave them alone for a few minutes, then toss – repeat for about 8 minutes or when they are charred. Add in 1/2 cup of water to steam them for 2-3 minutes or until the liquid has evaporated.
- Meanwhile, make the teriyaki sauce by combining the coconut aminos, orange juice and tapioca powder into a small saucepan. Turn the heat to high and mix together until the tapioca is dissolved. Add in the garlic, ginger and hot sauce (if using) and mix to combine. Bring up to a simmer and turn the heat to low for 4 minutes. Remove from the heat and let sit. It will thicken as it cools slightly.
- When the brussels sprouts are finished cooking, add in 2 tablespoons (or so) of the teriyaki sauce and toss around to combine.
- Slice the steaks up and drizzle over some of the teriyaki sauce. Serve with any remaining teriyaki sauce and the yum yum sauce (if using).
Notes
Remember not to over cook your steaks. When you remove them from the pan to let rest on a cutting board, they will continue to cook slightly. I like to under cook them slightly so they come out perfectly after they rest.
To warm the steaks up slightly, I like to add them back to the pan with the brussels sprouts. I move the sprouts to one side of the pan and add the steaks to the open side. Drizzle over some sauce on top then remove to slice them before serving.
- Prep Time: 5
- Cook Time: 25
- Category: beef
- Method: stove-top
- Cuisine: dinner
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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