Teresa's Recipes
Hanger Steak with Authentic Chimichurri Sauce
Indulge in this Argentinian-inspired hanger steak, marinated to perfection and grilled to your preferred level of doneness. It's served with a vibrant, homemade chimichurri sauce that packs a zesty punch, enhancing the robust flavors of the steak.
Ingredients
- 1.5 lbs Hanger steak
- 1/2 cup for marinade, 1/4 cup for chimichurri sauce Olive oil
- 1/4 cup Red wine vinegar
- 3, minced Garlic cloves
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- to taste Salt
- to taste Black pepper
- 1/2 cup, finely chopped Parsley
- 1/2 cup, finely chopped Cilantro
- 1/2 teaspoon Red pepper flakes
- 2 tablespoons Lemon juice
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 20 minutes (plus marinating time)
- Cook Time: 15 minutes
- Calories: 500
- Fat: 35g
- Carbs: 2g
- Protein: 40g
- Sodium: 500mg
- Sugar: 1g
Instructions
- In a large bowl, whisk together 1/2 cup of olive oil, red wine vinegar, minced garlic, cumin, paprika, salt, and pepper.
- Add the hanger steak to the marinade, ensuring it's well coated. Cover the bowl and let the steak marinate in the refrigerator for at least 1 hour, or overnight for deeper flavor.
- Preheat your grill to high heat.
- Remove the steak from the marinade, shaking off any excess. Discard the leftover marinade.
- Grill the steak for about 6-8 minutes per side, or until it reaches your desired level of doneness.
- While the steak is grilling, prepare the chimichurri sauce. Combine the finely chopped parsley, cilantro, red pepper flakes, 2 tablespoons of lemon juice, and 1/4 cup of olive oil in a small bowl. Season with salt and pepper to taste, and stir until well mixed.
- Once the steak is grilled to your liking, let it rest for a few minutes before slicing against the grain. Serve the steak slices with a generous helping of chimichurri sauce.
Tips
- Marinating the steak overnight will allow the flavors to penetrate more deeply.
- You can adjust the spiciness of the chimichurri sauce by adding more or less red pepper flakes.