Hanger Steak Provencal

Steak and cabernet are a classic for good reason. Here, we've marinated the steak in Provencal spices to parallel the herb notes in the wine; finishing it with a sprinkle of gray salt sharpens the meaty flavors and pulls out some of the cab's ripe red fruit notes.
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  • Total: 36 min
  • Prep: 10 min
  • Inactive: 10 min
  • Cook: 16 min
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1 tablespoon herbes de Provence

Coarse sea salt or gray salt

2 tablespoons olive oil

2 (1-pound) hanger steaks


  1. 1. Set up a grill for both direct and indirect heat. 
  2. 2. Mix together the herbes de Provence, large pinch salt, and olive oil; rub onto the steaks. Place the steaks on the hot grill over high heat until marked, about 2 minutes per side. Transfer to indirect heat, cover, and cook 12 minutes more for medium-rare.
  3. 3. Let rest 10 minutes. Slice, cutting across the grain. Sprinkle with salt and serve.

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