Grilled Hanger Steak with Parsley Chimichurri

Like a tangy pesto, Chimichurri is a classic Argentinian herb sauce served with grilled meats. Hanger steak may not be prettiest steak around, but it sure is one of the most flavourful!


Parsley Chimichurri
1 small bunch Italian parsley, finely chopped (about 1 cup)
1 garlic clove, finely chopped
1/3 cup extra virgin olive oil
2 tbsp. red wine vinegar
Juice of 1/2 lemon (about 2 tbsp.)
Salt and freshly ground pepper, to taste
Pinch hot pepper flakes, to taste (optional)

Grilled Hanger Steak
2 (1 to 1 1/2 pound) hanger steaks


Parsley Chimichurri
Combine parsley, garlic, olive oil, red wine vinegar, lemon juice in a small bowl. Season with salt and pepper and hot pepper flakes. Taste and adjust for seasoning.

Grilled Hanger Steak
Use 2 tbsp. of chimichurri sauce to brush over steaks and reserve remaining for serving.

Preheat grill to high. Oil grill.

Add steaks to grill. Grill hanger steaks until medium rare, about 4 to 5 minutes per side depending on thickness. Do not overcook the hanger steaks or else they will be too chewy. Let steaks rest for 5 to 10 minutes. Slice thinly across the grain and serve with reserved chimichurri.

Yield: 4 to 6 servings.