The first time I pulled hanger steak off my grill, I knew I’d found something special. That deep beefy aroma hit me before I even sliced into it, and when I spooned that bright green chimichurri over the charred crust, I finally understood why butchers used to keep this cut for themselves. Grilled hanger steak with chimichurri has become my summer obsession, the dish I crave when the weather turns warm and I want something that feels like a backyard celebration.
Last June, I made this for my brother’s birthday. He’d just moved back to town, and we sat on my patio until nearly midnight, passing the platter back and forth, dragging crusty bread through the leftover sauce. He kept saying he’d never tasted steak with that much flavor. I didn’t tell him it was one of the cheapest cuts at my butcher shop.
This recipe comes together faster than you’d expect, and it’s forgiving enough for weeknight cooking but impressive enough for guests. If you’re looking for another hands-off grilling option, my BBQ flanken short ribs have the same set-it-and-forget-it energy.
What You Need to Make This Recipe
Hanger steak is the star here, and I beg you to seek it out at a proper butcher rather than settling for pre-packaged cuts. It has this loose, open grain that soaks up marinade like a sponge and stays tender even when you push it to medium. For the chimichurri, I use twice as much fresh oregano as most recipes call for — it gives the sauce this wild, almost peppery backbone that flat-leaf parsley alone can’t deliver. A good sherry vinegar matters too; it’s what makes the sauce taste alive rather than just herby. When I want something lighter on the side, I often pair this with my grilled skirt steak with peach salsa approach and swap the salsa for the chimichurri.
How to Make Grilled Hanger Steak with Chimichurri
I start the chimichurri first, so the flavors have time to meld while the steak comes to room temperature. The garlic hits the cutting board with that sharp, insistent smell, and I mince it fine enough to disappear into the oil without leaving raw bites. The herbs go in next, and I use my knife to almost bruise them — not a pretty chiffonade, but something rougher that releases more oils.
The steak gets a simple salt coating at least forty minutes before grilling, which gives the surface time to dry and form that incredible crust. When it hits the hot grates, the sound is immediate and aggressive — that sizzle tells me the Maillard reaction is already working. I flip it once, maybe twice, watching the edges curl and char. Resting is non-negotiable; I learned that lesson the hard way when I sliced too early and watched all those juices pool on my cutting board instead of staying in the meat. For another take on this classic pairing, check out my chimichurri steak guide with different cut options.
Pro Tips
Score the membrane: Hanger steak has this thick central membrane running through it. I make shallow cuts across it before seasoning, which keeps the steak from buckling into a C-shape on the grill and ensures even cooking.
Save some chimichurri: I always set aside a few spoonfuls of sauce before it touches the meat. That fresh batch, stirred in at the table, gives you that bright, uncooked herb hit against the rich steak.
Slice against the grain aggressively: The grain on hanger steak runs in multiple directions because of how the muscle is structured. I rotate the steak as I slice, changing angles to keep every bite tender rather than chewy.
My Secret Trick: I rest my steak on a wire rack instead of a flat plate — the air circulates underneath so the bottom crust stays crisp instead of steaming itself soggy against a surface.
How to Store Grilled Hanger Steak with Chimichurri
- Refrigerate leftover steak in an airtight container for up to 3 days; store chimichurri separately in a jar with a thin layer of olive oil on top to prevent browning
- Freeze sliced steak in a single layer on a baking sheet first, then transfer to freezer bags for up to 2 months — this prevents the slices from freezing into a solid block
- Reheat gently in a 250°F oven until just warmed through, about 10-12 minutes; avoid the microwave which toughens the meat
- Refresh leftover chimichurri with a squeeze of fresh lemon and a pinch of salt before serving, as the flavors dull in refrigeration
Nutritional Benefits
Grilled hanger steak with chimichurri delivers serious protein without the heaviness of fattier cuts — hanger sits right around 200 calories per 4-ounce serving with roughly 26 grams of protein. The real nutritional story here is in that herb sauce: the fresh parsley and oregano bring genuine vitamin K and antioxidants, while the olive oil provides those monounsaturated fats that make Mediterranean diets so well-regarded. I never feel weighed down after this meal, just satisfied in that clean, energized way that comes from simple food done right.
FAQs
What’s the difference between hanger steak and flank steak?
Hanger steak comes from the diaphragm and has a looser, more open grain that soaks up marinades beautifully. Flank is leaner and from the abdominal muscles, with a tighter grain that can turn chewy if overcooked. I find hanger more forgiving and beefier in flavor.
Can I make the chimichurri ahead of time?
Absolutely — I actually prefer it after a day in the refrigerator. The garlic mellows and the herbs infuse the oil more deeply. Just bring it to room temperature before serving and give it a vigorous stir to reincorporate everything.
How do I know when hanger steak is done without a thermometer?
I use the touch test: press the fleshy part of your palm below the thumb for rare, thumb to first finger for medium-rare. Hanger is best pulled at medium-rare to medium; past that, the texture tightens noticeably.
Why is my chimichurri bitter?
Bitterness usually comes from the olive oil — some extra-virgin varieties turn harsh when blended. I use a milder, everyday olive oil for the base and save my fancy finishing oil for drizzling. Too much oregano stem can also cause bitterness, so I strip the leaves carefully.
Grilled Hanger Steak with Chimichurri
Ingredients
Equipment
Method
- Pulse parsley, cilantro, garlic, vinegar, oregano, red pepper flakes, and salt in a food processor until finely chopped, about 8 pulses. With the motor running, stream in olive oil until just combined but still slightly chunky. Transfer to a bowl and set aside at room temperature.
- Pat steaks dry and season evenly with 1 teaspoon salt. Let sit at room temperature for 15 to 20 minutes while you heat the grill. This dry-brining helps the steak sear better.
- Heat grill to high (about 500°F). Scrape grates clean, then oil them with a folded paper towel dipped in vegetable oil. Pat steaks dry again, season with remaining 1/2 teaspoon salt and black pepper. Grill 4 to 5 minutes per side for medium-rare, until deeply browned with good char marks and internal temperature reads 125°F.
- Transfer to a cutting board and let rest 8 to 10 minutes. Slice against the grain into 1/2-inch thick pieces. Hanger steak has a noticeable grain running widthwise; cutting perpendicular ensures tenderness.
- Arrange sliced steak on a platter and spoon about half the chimichurri over the top. Serve remaining sauce on the side for passing.
Notes
Conclusion
This grilled hanger steak with chimichurri is the recipe I reach for when I want to feel like a skilled cook without actually working that hard. The ingredients do the heavy lifting, and the result always feels like a small triumph. If you master this cut, you’ll never look at expensive ribeyes the same way again. For another weeknight favorite, try my simple grilled skirt steak — it shares that same weeknight magic.
