Entree: Argentina – Hanger Steak with Chimichurri

Serving Size: 4

Approximate Time

Prep 35 min

Cook 15 min

Additional 10 min

Total 1 hr

Ingredients

- 2 hanger steaks, approx. 12 oz (340 g) each
- 2 tsp (10 g) kosher salt
- 1 tsp (5 g) freshly ground black pepper
- 2 tbsp (30 ml) olive oil, divided
- 1 cup (packed) fresh flat-leaf parsley, chopped (approx. 30 g)
- 1/4 cup (15 g) fresh oregano leaves, chopped (if unavailable, use 1 tbsp dried oregano)
- 4 garlic cloves, minced
- 1/2 tsp (1 g) crushed red pepper flakes
- 2 tbsp (30 ml) red wine vinegar
- 1/2 cup (120 ml) extra-virgin olive oil
- 1/2 tsp (3 g) coarse salt, or to taste

Instructions

1. Pat steaks dry and season both sides with 2 tsp kosher salt and 1 tsp black pepper; let sit at room temperature 20–30 minutes.
2. Make chimichurri: combine parsley, oregano, garlic, red pepper flakes, red wine vinegar, 1/2 cup (120 ml) olive oil, and 1/2 tsp coarse salt in a bowl; stir and taste-adjust salt; let sit while steaks rest.
3. Preheat a grill or heavy skillet to high heat; brush steaks lightly with 1 tbsp (15 ml) olive oil.
4. Grill or sear steaks 3–5 minutes per side for medium-rare (internal ~125–130°F / 52–54°C), depending on thickness.
5. Transfer steaks to a cutting board, tent loosely with foil, and rest 8–10 minutes.
6. Slice steaks thinly across the grain and spoon chimichurri over the top or serve on the side.