Go Back
Sliced grilled hanger steak with chimichurri sauce drizzled on top, served on a wooden cutting board.
Reda

Grilled Hanger Steak with Chimichurri

Buttery hanger steak gets a hard sear on the grill and a bright, garlicky herb sauce that cuts through the richness perfectly.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Argentine, South American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Chimichurri
  • 1 cup fresh parsley packed, stems removed
  • 0.5 cup fresh cilantro packed, stems removed
  • 4 cloves garlic smashed
  • 3 tbsp red wine vinegar
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 0.5 cup extra-virgin olive oil
  • 0.5 tsp kosher salt plus more for steak
For the Steak
  • 1.5 lb hanger steak about 2 steaks, trimmed of silver skin
  • 1.5 tsp kosher salt divided
  • 1 tsp black pepper freshly ground
  • 1 tbsp vegetable oil for grill

Equipment

  • Grill (gas or charcoal)
  • Instant-Read Thermometer
  • Small food processor or blender

Method
 

Make the Chimichurri
  1. 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.
Prep and Season the Steak
  1. 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.
Grill the Steak
  1. 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.
  2. 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.
Serve
  1. Arrange sliced steak on a platter and spoon about half the chimichurri over the top. Serve remaining sauce on the side for passing.

Notes

Hanger steak is often sold as two separate lobes connected by sinew; your butcher can remove this for you or you can easily cut it away yourself after cooking. Chimichurri keeps covered in the fridge for 3 days; bring to room temperature before serving as the oil will solidify when cold. If hanger steak is unavailable, flank or skirt steak work well with the same timing.