Grilled Hanger Steak with Chimichurri Sauce

By Seth Fera-SchanesGrilled Hanger Steak with 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.


Categories: Food

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