Sizzling Hanger Steak with Tangy Chimichurri Sauce

Why Try This Recipe?

This recipe is easy to prepare, packed with flavor, and perfect for outdoor cooking. Plus, it's Paleo-friendly and inspired by authentic Argentinian cuisine.

Table of Contents

Why Try This Recipe?
Description
When is the Best Time to Make It?
Pairing Ideas
Allergies
Ingredient Substitutions
Inspiration
Storage Instructions

Description

Get ready to transport your taste buds to the vibrant streets of Argentina with this Sizzling Hanger Steak with Tangy Chimichurri Sauce. This recipe, a classic of Argentinian cuisine, is perfect for a summer BBQ, making it an ideal main course for those warm, sunny days. The hanger steak, a cut known for its robust flavor, is grilled to perfection, creating a beautiful sear that locks in the juices. It's then served with a tangy Chimichurri sauce, a vibrant blend of fresh herbs, garlic, vinegar, and oil that perfectly complements the rich, smoky flavors of the grilled meat. This dish is not only visually appealing but also incredibly delectable, with the contrasting flavors and textures promising a culinary experience like no other. Plus, it's Paleo-friendly, making it a great choice for those following this diet. So fire up the grill and get ready to impress your guests with this show-stopping dish.

When is the Best Time to Make It?

This recipe is perfect for summer BBQs, weekend family gatherings, or any occasion where you want to impress your guests with a delicious, hearty meal.

Pairing Ideas

This dish pairs beautifully with a fresh, crisp salad or grilled vegetables. For drinks, consider a bold red wine like a Malbec or a refreshing, citrusy cocktail.

Allergies

None

Ingredient Substitutions

Feel free to customize this recipe by substituting the listed ingredients with alternatives of your choice from the list below to suit your taste and dietary preferences:

If hanger steak is not available, you can use flank steak or skirt steak
For the Chimichurri sauce, you can substitute red wine vinegar with apple cider vinegar if preferred.

Inspiration

Inspired by the vibrant flavors of Argentinian cuisine and the popularity of summer BBQs.

Cooking Tips

Make sure the grill is hot before adding the steak to achieve a perfect sear. Also, don't forget to season the steak generously with salt and pepper for maximum flavor.

Notes

For the best results, let the steak rest for a few minutes after grilling before slicing. This allows the juices to redistribute throughout the meat, ensuring a juicy, flavorful steak.

Storage Instructions

Store any leftover steak and Chimichurri sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the steak gently to avoid overcooking.

Ingredients

▢ 2 lbs hanger steak seasoned with salt and pepper
▢ 1 cup fresh parsley finely chopped
▢ 1/2 cup fresh oregano finely chopped
▢ 3 cloves garlic minced
▢ 1/2 cup red wine vinegar
▢ 1 cup olive oil
▢ 1 tsp red pepper flakes
▢ Salt and pepper to taste

steps

Let's make it

▢
Preheat your grill to high heat.
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Grill the hanger steak for about 4-5 minutes on each side for medium-rare, or until desired doneness. Let it rest for a few minutes before slicing.
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While the steak is resting, prepare the Chimichurri sauce. In a blender, combine the parsley, oregano, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper. Blend until smooth.
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Slice the steak against the grain and serve with the Chimichurri sauce on the side.