Entrée: Argentina – Chimichurri Con Bife (Chimichurri with Hanger Steak)

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 15 min

Cook 10 min

Additional 5 min

Total 30 min

Ingredients

1 1 / 2 lb (680 g) hanger steak
Salt and freshly ground black pepper, to taste
2 tbsp (30 ml) olive oil
For Chimichurri Sauce:
1 cup (30 g) fresh parsley, finely chopped
1 / 4 cup (15 g) fresh cilantro, finely chopped
4 cloves garlic, minced
1 / 2 cup (120 ml) olive oil
1 / 4 cup (60 ml) red wine vinegar
1 tsp dried oregano
1 / 2 tsp red pepper flakes
Salt and freshly ground black pepper, to taste

Instructions

1. **Prepare Chimichurri**: In a bowl, combine parsley, cilantro, garlic, olive oil, red wine vinegar, oregano, red pepper flakes, salt, and freshly ground black pepper. Mix well and set aside to let the flavors meld.
2. **Season the Steak**: Season the hanger steak on both sides with salt and freshly ground black pepper. Preheat the grill to medium-high heat.
3. **Grill the Steak**: Brush the grill with olive oil and place the steak on the grill. Cook for about 4-5 minutes per side for medium-rare, or until desired doneness. Remove from grill and let rest for 5 minutes.
4. **Serve**: Slice the hanger steak against the grain and serve with generous spoonfuls of chimichurri sauce on top. Enjoy with your favorite side dishes or bread.