Description
This hanger steak recipe with chimichurri green drizzle is a quick and impressive dinner, offering tender, juicy steak with a vibrant, fresh, zesty sauce for a restaurant-quality taste at home.
Ingredients
- 1.5 lbs hanger steak
- 0.5 cup fresh parsley, finely chopped
- 0.25 cup fresh cilantro, finely chopped
- 3 cloves garlic, minced
- 3 tablespoons red wine vinegar (or apple cider vinegar)
- 0.5 cup plus 1 tablespoon extra virgin olive oil (or avocado oil for searing)
- To taste coarse salt
- To taste freshly cracked black pepper
Instructions
- Prepare Chimichurri Drizzle: Finely mince fresh parsley, cilantro, and garlic. Combine them in a small bowl with the red wine vinegar, 0.5 cup olive oil, and a generous pinch of salt and pepper. Stir until vibrant green and let sit while prepping the steak.
- Prep Hanger Steak: Pat the hanger steak very dry with paper towels to ensure a good sear. Season generously all over with coarse salt and freshly cracked black pepper.
- Sear Steak: Heat a heavy-bottomed skillet (like cast iron) over medium-high heat until smoking. Add 1 tablespoon of high-smoke-point oil. Carefully place the hanger steak in the skillet and sear for 3-5 minutes per side for medium-rare (internal temperature 130-135°F), forming a deep brown crust.
- Rest And Slice: Transfer the cooked steak to a cutting board and let it rest for 5-10 minutes for juicy results. Slice the steak against the grain into thin strips for maximum tenderness.
Notes
For an elevated experience, opt for grass-fed hanger steak and high-quality extra virgin olive oil. Substitutions include skirt or flank steak, lemon juice or white wine vinegar for red wine vinegar, and dried herbs in a pinch. Don’t overcrowd the pan and always rest the steak after cooking to redistribute juices and ensure tenderness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Searing
- Cuisine: American
Nutrition
- Serving Size: 1 steak serving (about 6 oz)
- Calories: 500 calories
- Sugar: 1 g
- Sodium: 550 mg
- Fat: 45 g
- Saturated Fat: 7 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 42 g
- Cholesterol: 120 mg