Return to browse Pantry Recipes Hanger Steak with Chimichurri Sauce By Stephanie Pacillo 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 1 Comment Add to Favorites Print Recipe Email Recipe Share This Post Twitter Pinterest Facebook Google+ Recipe TagsCondiments, Beef, Spring, Summer Find More Recipes Featured Community Favorites Contributor Recipes Browse by Category Choose a Dish Type Dish Type Breakfast Condiments Dinner Lunch Sweets Tasting Box Choose a Ingredient Ingredient Beef Seafood Vegetables Choose a Season Season Spring Summer Buy these ingredients in our shop: Alaska Pure Sea Salt, Amber Vinegar Directions 1) For the Chimichurri sauce: In a food processor combine shallot, garlic, mint, oregano, cilantro, and parsley until roughly chopped, not pureed. 2) Add the crushed red pepper, vinegar, salt, pepper, and lemon juice and pulse 2-3 times. 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) 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) Preheat a grill or cast iron pan over medium hight heat. 6) Lightly oil the grilling surface. Grill for 4-5 minutes per side for medium rare. 7) Allow 5-10 minute rest period before serving with Chimichurri sauce.