Recipes
Chimichurri Hanger Steak
Hanger steak delivers a flavorful package of spicy, earthy sweetness.
Yield: 4
Cook Time: 45 minutes plus 3 hours’ marinating
Ingredients
- 1 cup packed flat-leaf parsley
- 1/2 jalapeño, seeded
- 1 garlic clove
- 2 tablespoons minced mint leaves
- 6 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1/4 teaspoon crushed red chili flakes
- Salt and pepper, to taste
- Cayenne, to taste
- 3 tablespoons panko
- 1 hanger steak, about 2 pounds
Directions
Mince parsley, jalapeño and garlic and mix in a bowl with mint, oil and vinegar. Season with chili flakes, salt, pepper and cayenne until it has a kick. Reserve 3 tablespoons and add panko to rest.
Butterfly steak with a sharp knife, slicing it not quite all the way through, so it opens it like a book. Lightly pound any thicker areas to make meat more uniform. Spread chimichurri-panko mix on one side of cut surfaces, fold other side over and fasten the edge with metal or wooden skewers. Coat outside of steak with reserved chimichurri. Chill 3 hours.
Light grill or broiler and, while it heats, allow steak to come to room temperature. Grill or broil steak to medium rare, about 6 to 8 minutes per side depending on heat. Let rest 10 minutes, remove skewers and cut in thick slices.
Butterfly steak with a sharp knife, slicing it not quite all the way through, so it opens it like a book. Lightly pound any thicker areas to make meat more uniform. Spread chimichurri-panko mix on one side of cut surfaces, fold other side over and fasten the edge with metal or wooden skewers. Coat outside of steak with reserved chimichurri. Chill 3 hours.
Light grill or broiler and, while it heats, allow steak to come to room temperature. Grill or broil steak to medium rare, about 6 to 8 minutes per side depending on heat. Let rest 10 minutes, remove skewers and cut in thick slices.
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