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Grilled Hanger Steak with Chimichurri Sauce Recipe

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This recipe for Grilled Hanger Steak with Chimichurri Sauce is from Our Great Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds of hanger steaks trimmed of sinew and visible hard fat, slightly pounded to about ½ inch think and liberally season with salt and pepper. Allow steaks to marinate with the rub for at least an hour.
Chimichurri Sauce:
2 packed cups parsley (or 1 cup parsley, 1 cup cilantro) finely minced with a chefs knife
About ½ cup of light olive oil or canola oil
About 1 tablespoon of minced garlic
About 3 tablespoons red wine vinegar
Salt, pepper, and red pepper flakes to taste
Directions:
Directions:
Combine all ingredients and taste. Adjust any of the seasoning to your taste. Refrigerate the sauce for about 1 hour.

Get a clean grill (charcoal, gas, or grill pan) rip roaring hot. Grill room temperature steaks a couple of minutes without moving on each side or until desired doneness. This steak will not taste as good beyond medium so keep that in mind. Serve with Chimichurri sauce on side.

 

 

 

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