By Seth Fera-Schanes
1-1.5 lb – Hanger steak (butchered to remove tough inner part and membrane)
1 lb – mini potatoes (mixed variety if possible)
A few sprigs of oregano
Salt and pepper
1.5 cups (packed) fresh Italian parsley
1/2 cup olive oil
1/3 cup red wine vinegar
2 garlic cloves, peeled
3/4 teaspoon dried crushed red pepper (optional)
1/2 teaspoon ground cumin
1/2 teaspoon salt
Serving size: 4
Prep time: 10 minutes
Cook time: 1 hour
Salt and pepper both sides of hanger steak and allow to sit at room temperature for 5 minutes. Place on a preheated grill (or grill pan) over high heat. Cook steak for approximately 3-4 minutes per side or until medium rare to medium. Do not overcook hanger steak. Remove and allow to cool for a few minutes before slicing. Slice into pieces across the grain.
Wash mini potatoes, dry and add to a bowl. Drizzle with a little olive oil, add springs of oregano and salt and pepper to taste. Place on a baking sheet and into a pre-heated oven at 325 F degrees. Bake for 45min to 1 hour or until they are fork tender. Remove and set aside.
Combine all ingredients into a blender and blend until smooth. Set aside. Extra sauce can be stored in the refrigerator.
Make a little next with the alfalfa sprouts on a plate. Add a scoop of potatoes into the middle of the sprouts. Top with steak slices and then spoon chimichurri sauce over the top.
Serve and enjoy.