Grilling a Hanger vs Skirt Steak

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August 18, 2021

Hanger Steak vs Skirt Steak – Aside from their locations on the cow, the big differences between skirt and hanger steaks have to do with the shape and amount of meat that you get from each of these two cuts. In most cases, whole skirt steaks will weigh about two pounds. Hanger steaks weigh significantly less. You can use your favorite meat marinade for either cut of beef.

Equipment

A charcoal grill would be nice

Ingredients

Marinade Ingredients

1/4 cup canola oil
2 tbsp chopped garlic
Zest of one lemon
1 lemon juiced
1/4 cup Star-Spangled Steak Seasoning

Meat Seasoning – Makes about 1/4 cup

2 tbsp ground black pepper
1 tbsp salt
1 tsp ground cinnamon
½ tsp paprika
½ tsp thyme
½ tsp onion powder
½ tsp garlic powder
1/4 tsp ground cumin

Steak/Meat

2 pounds Ferguson Farms Grass-fed Skirt steak trimmed or Hanger Steak

Instructions

Make the Meat Seasoning-

In a small bowl, stir together the pepper, salt, cinnamon, paprika, thyme, onion powder, garlic powder, and cumin.

Make the Marinade

In a small bowl or zipped plastic bag, mix together the oil, meat seasoning, garlic, and lemon juice.
Rub the mixture on both sides of the meat, making sure to work it into the meat.
Let the meat marinate at room temperature for at least 30 minutes but no longer than 45 minutes.
Prepare a hot fire in a charcoal or gas grill.
Grilling a Skirt Steak – Grill the steak for 3 to 5 minutes on each side, until done to the degree of doneness you prefer. When the thermometer registers 125ºF for medium-rare or 135ºF for medium. Let the skirt steaks rest for 5 minutes before slicing to serve.
Grilling a Hanger Steak – Set grill for high heat. Wipe off excess marinade. Grill uncovered, 3 to 4 minutes a side until a thermometer registers 125º F for medium-rare or 135º F for medium. Transfer meat to a board to let it rest for 10 minutes before slicing against the grain.

Hanger steak

Skirt Steak

How Long Do Uncooked Animal Organs Last in the Fridge?

If you’ve recently stocked up on nutrient-rich animal organs like liver, heart, or kidneys, you’re probably asking yourself the practical question: How long do these actually last in the fridge before I need to cook them? Good news—you’re not alone. Whether you're a seasoned nose-to-tail eater or just trying organ meats for the first time, storing them properly makes all the difference in flavor and food safety. So let’s dig in. The Short Answer: Not Very Long Raw organ meats are incredibly nutritious, but also incredibly delicate. Unlike regular cuts of meat, they don’t hang around too long in the fridge. Here’s a quick guide to help: Liver, heart, and kidneys: best used within 1 to 2 days of refrigerating. If you’ve vacuum-sealed them or they came pre-packaged tightly, you might get away with 3 days, tops. Always trust your senses—if the smell is off, the color’s changed dramatically, or the texture feels slimy, don’t take chances. Basically, organ meats are best when they’re fresh. If you know you won’t get to them in time, your freezer is your best friend. Tips to Keep Organ Meats Fresher, Longer These cuts are loaded with vitamins and minerals, but they also spoil quickly. Here’s how to give them the best shot at staying fresh: Keep them cold. Store them in the coldest part of your fridge—usually near the back, not on the door. Wrap them tightly. If the original packaging isn’t airtight, use plastic wrap or a zip-lock bag to prevent air from getting in. Freeze them if you’re not cooking them soon. Frozen organ meats (when properly sealed) will hold up well for 3 to 4 months. A little prep goes a long way here. Why Organ Meats Are Worth It Yes, they’re a bit more high-maintenance. But organ meats are nutritional powerhouses—loaded with B vitamins, iron, and other essential nutrients. And when cooked right? They’re delicious. Think seared beef liver with caramelized onions, or a slow-cooked beef heart stew that tastes like comfort in a bowl. Final Thoughts So how long do raw animal organs last in the fridge? One to two days is your safe window. After that, they’re better off in the freezer than forgotten in the back of the fridge. With proper storage, you can enjoy the rich flavor and unbeatable nutrition of these cuts without worry. Just plan ahead, keep them cold, and savor every bite.Looking for trustworthy, clean, pasture-raised organ meats? We love Ferguson Farms. Their animals are grass-fed and humanely raised—and it really shows in the quality of the meat.