Grilled Hanger Steak with Chimichurri Sauce
Ingredients:
For the Hanger Steak:
1 1/2 pounds (680g) hanger steak
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon cumin
Salt and pepper to taste
For the Chimichurri Sauce:
1 cup fresh parsley, finely chopped
1/4 cup fresh cilantro, finely chopped
3 cloves garlic, minced
1 shallot, finely chopped
1/2 teaspoon red pepper flakes (adjust to taste)
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
Salt and pepper to taste
Instructions:
1. Prepare the Chimichurri Sauce:
a. In a medium-sized bowl, combine the finely chopped parsley, cilantro, minced garlic, and shallot.
b. Add the red pepper flakes, red wine vinegar, and extra virgin olive oil to the bowl. Mix everything together.
c. Season the chimichurri sauce with salt and pepper to taste. You can adjust the amount of red pepper flakes to your desired level of spiciness. Set the sauce aside to let the flavors meld while you prepare the steak.
2. Prepare the Hanger Steak:
a. In a small bowl, mix together the olive oil, minced garlic, smoked paprika, cumin, salt, and pepper to create a marinade for the hanger steak.
b. Place the hanger steak in a resealable plastic bag or shallow dish, and pour the marinade over it. Massage the marinade into the steak, ensuring it's evenly coated. Seal the bag or cover the dish, then refrigerate for at least 30 minutes to allow the flavors to infuse the meat.
3. Grill the Steak:
a. Preheat your grill to high heat, about 450-500°F (230-260°C).
b. Remove the marinated hanger steak from the refrigerator and let it sit at room temperature for about 15-20 minutes.
c. Place the steak on the hot grill and cook for approximately 4-5 minutes per side for medium-rare or adjust the cooking time to your preferred level of doneness.
d. Remove the steak from the grill and let it rest for 5-10 minutes to allow the juices to redistribute.
4. Serve:
a. Slice the grilled hanger steak against the grain
