Grilled Hanger Steak with Chimichurri Sauce Recipe | Tasting Table
Prep Time:
20 minutes
Cook Time:
11 minutes
Servings:
4 servings
Ingredients
  • 3 cups flat-leaf parsley leaves (from about 3 bunches), very finely chopped
  • 6 garlic cloves, very finely chopped
  • 1½ teaspoons finely chopped fresh oregano leaves
  • ¼ cup distilled white vinegar
  • 1 tablespoon plus 1 teaspoon kosher salt, divided
  • 1 teaspoon freshly ground black pepper
  • ¾ teaspoon dried red pepper flakes
  • 1 small dried bay leaf
  • ¾ cup extra-virgin olive oil
  • One 1½-pound hanger steak
  • 2 teaspoons grapeseed or canola oil
Directions
  1. In a medium-size airtight container, stir together the parsley, garlic, oregano, vinegar, 2 teaspoons of the salt, the black pepper, red pepper flakes and bay leaf. Stir in the olive oil, cover and refrigerate the chimichurri sauce overnight.
  2. Set the hanger steak on a cutting board and season both sides with the remaining 2 teaspoons of salt. Let the steak sit out at room temperature for 30 minutes. While the steak rests, remove the chimichurri from the refrigerator and let it sit out at room temperature.
  3. Heat a grill pan or cast-iron skillet over high heat for 2 minutes (or heat a charcoal or gas grill to medium-high heat). Use tongs and a folded paper towel to lightly coat the pan with the grapeseed oil (or to grease the grill grates), then place the steak in the pan (or on the grill) and cook, without moving, until the steak is deeply browned, 5 to 6 minutes. Turn the steak over and grill the other side until browned, about 3 minutes longer for medium-rare. Transfer the steak to a cutting board and let it rest 10 minutes before slicing crosswise and against the grain. Serve smothered with the chimichurri sauce.