Local Food and Seasonal Ingredients

Grilled Hanger Steak with Chimichurri Sauce

Grilled Hanger steak is a more affordable cut of beef but has incredible flavor.  It also takes really well to grilling, marinades and when paired with this chimichurri sauce.

1-1.5 lb – Hanger steak (butchered to remove tough inner part and membrane)
1 lb – mini potatoes (mixed variety if possible)
Alfalfa sprouts
Olive oil
A few sprigs of oregano
Salt and pepper

Chimichurri Sauce:
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

Hanger Steak:
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.

Chimichurri Sauce:
Combine all ingredients into a blender and blend until smooth.  Set aside.  Extra sauce can be stored in the refrigerator.

To Plate:
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.

Grilled Hanger Steak with Chimichurri Sauce

Grilled Hanger Steak with Chimichurri Sauce

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