Grilled Hanger Steaks with Chimichurri
Yield: 4 Servings
Prep: 10 minutes | Cook: 10 minutes
Total Time: 2 hours 20 minutes
Ingredients
- 2 pounds hanger steak
- ¼ cup olive oil
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- ¼ teaspoon kosher salt
- Freshly cracked black pepper, to taste
- 1 onion, sliced
- 3 garlic cloves, sliced
- ½ cup prepared chimichurri sauce
Step 1
Trim the steak, removing the central strip of connective tissue if present. Combine oil, oregano, cumin, paprika, salt, and pepper.
Step 2
Coat the meat with the seasoned oil. Add onion and garlic, cover, and refrigerate for at least 2 hours or overnight.
Step 3
Prepare a grill for high, direct heat. Remove steak from the marinade and grill, starting with 3–4 minutes per side and adjusting for thickness and desired doneness.
Step 4
Rest for 10 minutes. Slice across the grain and serve with chimichurri.
Credit for recipe by Chef Jenn, Grill What You Love.
