Entree: Argentina – Hanger Steak with Chimichurri (Asado-style) (Hanger steak with Argentine chimichurri sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Additional 10 min

Total 30 min

Ingredients

- 2 hanger steaks, approx. 1 lb (450 g) each, trimmed
- 1 1/2 tsp (7 g) coarse salt
- 3/4 tsp (1.5 g) freshly ground black pepper
- 2 tbsp (30 ml) olive oil (for grilling)
- For the chimichurri:
- 1 cup (25 g) packed flat-leaf parsley, finely chopped
- 1/4 cup (15 g) fresh oregano leaves, finely chopped (or 1 tbsp dried)
- 4 cloves garlic, minced
- 1/2 tsp (1 g) red pepper flakes
- 2 tbsp (30 ml) red wine vinegar
- 1/2 cup (120 ml) extra-virgin olive oil
- 1/2 tsp (3 g) coarse salt
- 1/4 tsp (1 g) freshly ground black pepper

Instructions

1. Make the chimichurri by stirring together parsley, oregano, garlic, red pepper flakes, red wine vinegar, olive oil, salt, and pepper and let sit at room temperature at least 30 minutes; preheat a grill or skillet to high, brush steaks lightly with 2 tbsp olive oil and season with 1 1/2 tsp salt and 3/4 tsp pepper.  
2. Grill or sear the steaks 3–5 minutes per side for medium-rare depending on thickness, let rest 5–10 minutes, slice against the grain, and serve topped with generous spoonfuls of chimichurri (reserve extra chimichurri for passing).