Hanger Steak with Chimichurri

Recipe Preparations:

In a food processor add the vinegar, salt, garlic, crushed red pepper, parsley, and oregano and pulse until they begin to combine.  Pour the 1/2 cup of olive oil in as you pulse.  Remove some chimichurri to a small bowl, season with salt to taste, and reserve as sauce. Put meat in a glass or ceramic dish and toss with remaining marinade. Cover and chill for at least 3 hours or overnight.

*I chose to use hanger steak, but flank steak or skirt steak is commonly used as well.  You can also put it on fish like halibut!

Chimichurri Sauce Ingredients:

  • 1/4 cup coarsely chopped parsley
  • 3 tablespoons red wine vinegar
  • 4 large garlic cloves, minced (2 1/2 tablespoons)
  • 2 tablespoons oregano leaves
  • 2 teaspoons crushed red pepper
  • Kosher salt and freshly ground pepper
  • 1/2 cup extra-virgin olive oil

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