Cast Iron Hanger Steak with Cherry Tomatoes
on Aug 24, 2026
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This butter-basted Cast Iron Hanger Steak with Cherry Tomatoes is seared until medium-rare, sliced, and topped with a ginger-scallion ponzu sauce. The sauce is savory, tangy, and filled with flavor, perfect topped over the soft tomatoes and steak.
If you’re looking for more steak recipes, be sure to check out our Steak with Balsamic Glazed Mushrooms, Steak Ssam with Spicy Pickled Cucumbers, and Burrata and Steak Crostini.
Why You’ll Love This Recipe
- Rich flavor from the tomatoes, steak, and the ginger scallion ponzu sauce
- Includes under 10 ingredients
- Easy to scale servings and prep ahead
- Ready to serve in under 30 minutes
- Can be served in lettuce cups or white rice
Recipe Ingredients
Below are the ingredients you need to make this recipe, including all our tips and substitutions.
- Steak: For this recipe, we are using hanger steak, which is tender and cooks fast. Medium-rare is our preference, but choose what you prefer. The steak is seasoned with salt, pepper, neutral oil, and then basted with butter.
- Ginger-Scallion Ponzu Sauce: Riffing on the classic Chinese ginger scallion sauce, adding ponzu for a citrus punch with rice vinegar, oil, salt, and pepper.
- Tomatoes: Cherry tomatoes are halved and tossed in the pan while the steak rests just for a few minutes to soften while still keeping their integrity. They are also finished with a little bit of butter before serving all together.
The full list of ingredients with exact quantities can be found on the recipe card below.
Tips and Substitutions
- Steak Subs: You can adjust with ribeye steak, flank steak, or NY strip steak in place of hanger steak.
- Doneness: We like to use a thermometer at 130-135°F for medium-rare.
- Prep: You can prepare this ginger scallion ponzu sauce up to 2 days ahead, but prepare the steak at the time of serving.
- Storing: Store in an airtight container in the refrigerator for up to 2 days. Warm up in a pan.
How to Make Steak and Tomatoes
Step 1: Season your steak with salt and let it come to room temperature while you prepare your ginger-scallion ponzu sauce.
Step 2: Get your cast iron nice and hot with neutral oil. Cook your steak on all sides, and set aside to rest.
Step 3: In the same pan, add your cherry tomatoes with salt, pepper, and finish with butter.
Step 4: Slice your steak! Plate your tomatoes, steak on top, and a heaping drizzle of the sauce.
The full detailed instructions can be found on the recipe card below.
Serving Recommendations
Looking for some ideas to serve with steak and tomatoes? We have you covered!
Steak and Tomatoes FAQs
It could be that you overcooked it, or you did not slice it against the grain.
You can adjust with ribeye steak, flank steak, or NY strip steak in place of hanger steak.
Cherry tomatoes work well with steak, but you can also use larger tomatoes and either thinly slice them without cooking, or quarter them to cook just ever so slightly. If you are cooking the tomatoes, we like the caramelized flavor of cherry or grape tomatoes.
More Meat Recipes
If you do make this Steak and Tomatoes recipe, leave a comment and give this recipe a rating, we would love to hear what you think! Don’t forget to tag us on Instagram, we love to see what you’re making! If you’d like to stay in touch and get the latest in your inbox, sign up for our Newsletter. We can also be found on YouTube, Facebook, and Pinterest!
Cast Iron Hanger Steak with Cherry Tomatoes
Ingredients
Ginger-Scallion Ponzu Sauce
- ½ cup sliced scallions, plus more for topping, shaved
- 2 tablespoons minced ginger
- 2 tablespoons ponzu
- 2 tablespoons rice vinegar
- 2 tablespoons neutral oil
- Kosher salt and freshly cracked black pepper
Cast Iron Hanger Steak and Tomatoes
- 1 pound hanger steak
- Kosher salt
- 1 tablespoon neutral oil
- 2 tablespoons unsalted butter, divided
- 2 cups cherry tomatoes, halved
- Freshly cracked black pepper, to finish
Instructions
- Pat the hanger steak dry and season generously with kosher salt on all sides. Let it come to room temperature.
- In a medium mixing bowl, toss together ginger, scallion, ponzu, rice vinegar, and neutral oil in a small bowl. Season with salt and finish with pepper.
- Heat a cast iron skillet over high heat with neutral oil until just smoking. Add in your steak, and sear 3 to 4 minutes per side for medium-rare, or use an instant-read thermometer to reach 130-135°F for medium-rare, basting with the butter in the last minute. Transfer to a cutting board to rest for 5 to 10 minutes and then slice against the grain and at an angle.
- Bring the same cast iron skillet to low heat, keeping the steak and butter juices in the pan. Add in your halved cherry tomatoes, cook for about 2 to 3 minutes, just until they blistered and soften, but still keeping the integrity of the tomatoes. Toss in your butter until melted and season with salt and pepper.
- On a plate, add your tomatoes and any sauce, top with your sliced steak, finished with your ginger-scallion ponzu sauce. Serve as is, or alongside some white rice.
Notes
- Steak Subs: You can adjust with ribeye steak, flank steak, or NY strip steak in place of hanger steak.
- Doneness: We like to use a thermometer at 130-135°F for medium-rare.
- Prep: You can prepare this ginger scallion ponzu sauce up to 2 days ahead, but prepare the steak at the time of serving.
- Storing: Store in an airtight container in the refrigerator for up to 2 days. Warm up in a pan.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I tested this recipe so many times, and it is truly one of my favorite summer dinners! The medium-rare steak paired with the ginger scallion ponzu sauce and tomatoes, is just perfect! Enjoy!