Entree: Argentina – Hanger Steak with Chimichurri (Hanger steak with Argentinian chimichurri sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 8 min

Total 40 min

Ingredients

- 2 hanger steaks, approx. 12 oz (340 g) each
- 1 tbsp (15 ml) vegetable oil for grilling
- Salt to taste
- Freshly ground black pepper to taste
- For the chimichurri:
- 1 cup (packed) fresh flat-leaf parsley, approx. 1 oz (30 g)
- 1/2 cup (packed) fresh cilantro, approx. 0.5 oz (15 g) (optional)
- 4 cloves garlic, minced
- 2 tbsp (30 ml) red wine vinegar
- 1/2 cup (120 ml) extra-virgin olive oil
- 1/2 tsp (2 g) dried oregano
- 1/4 tsp (1 g) red pepper flakes (adjust to taste)
- Salt to taste
- Juice of 1/2 lemon (about 1 tbsp / 15 ml) or to taste

Instructions

1. Make chimichurri: finely chop parsley and cilantro (if using) or pulse in a food processor; mix with garlic, red wine vinegar, olive oil, oregano, red pepper flakes, lemon juice, and salt. Taste and adjust; set aside at room temperature.
2. Bring steaks to room temperature and pat dry; rub with 1 tbsp vegetable oil and season with salt and pepper.
3. Preheat a grill or heavy skillet to high heat. Grill steaks 3–5 minutes per side for medium-rare depending on thickness; let rest 8 minutes.
4. Slice steak against the grain, spoon chimichurri over the slices, and serve with additional chimichurri on the side.