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Hanger Steak with Chimichurri Sauce


Author's Recipe Notes:

This recipe won me over for the bright green color and flavorful fresh taste. I often use this sauce as a marinade for grilling chicken and beef as well as placing over grilled veggies.
Servings: 4

Buy these ingredients in our shop: Alaska Pure Sea Salt, Amber Vinegar


  1. 1) For the Chimichurri sauce: In a food processor combine shallot, garlic, mint, oregano, cilantro, and parsley until roughly chopped, not pureed.
  2. 2) Add the crushed red pepper, vinegar, salt, pepper, and lemon juice and pulse 2-3 times.
  3. 3) Place into a glass dish and whisk in olive oil, season to taste and set aside to the allow the ingredients to infuse.
  4. 4) For the Hanger Steak: Season generously (for at least an hour before cooking) with salt and pepper. Noting if you salt your steak overnight this ensures the deepest seasoning.
  5. 5) Preheat a grill or cast iron pan over medium hight heat.
  6. 6) Lightly oil the grilling surface. Grill for 4-5 minutes per side for medium rare.
  7. 7) Allow 5-10 minute rest period before serving with Chimichurri sauce.

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One comment on “Hanger Steak with Chimichurri Sauce

  1. Troy Mildon

    Super quick and easy, followed this recipe the other night and it came out perfect. I used a flank steak as that is my family’s favorite.