Chimichurri, Hanger Steak

Hanger Steak, Chimichurri Sauce - Bruno Albouze - THE REAL DEAL

Grilled Hanger Steak, Chimichurri Sauce & Roasted Potatoes Recipe
Serves 6/8.
≈2.2 lb. (1kg) beef hanger steak*, skirt or flank
Chimichurri Sauce
2 Tbsp chives, minced
1 ea. garlic clove, minced (optional)
2.5 Tbsp (≈half bunch) Italian parsley, washed and thinly chopped
1 Tbsp fresh oregano, thinly chopped
2 Tbsp shallots, minced
1 Tbsp lemon confit (optional), flesh removed, rinse, pat dry and minced
1/2 cup (125g) olive oil
4 Tbsp cherry or red wine vinegar
Salt, ground black pepper and red pepper flakes or minced jalapeño to taste.
Combine all ingredients together exept for the vinegar (add it before serving to keep its vibrant color).

Roasted Potatoes, Onion & Garlic
≈2.2 lb. baby or fingerling potatoes, washed and dark spots removed
1 ea. onion, sliced
1 ea. garlic head, cloves crushed
A couple teaspoons dry thyme or rosemary or herbes de Provence, spicy rub, paprika etc…
A couple tablespoons olive oil. Salt and ground black pepper.
Clean potatoes and cut them in half and soak them in water preventing oxidation. Drain and pat dry potatoes and mix with the sliced onions and crushed garlic (skin-on) – Rub in olive oil and season with the dried herbs, spices, salt and pepper. Rub meat with olive oil and season with salt.
Leave meat out to come to room temp before grilling.

Roasting / Grilling / Baking / Serving
Preheat oven to 425ºF (220ºC). Bake potatoes for ≈ 40 min; tossing mixture half way through. Once roasted, set oven to 500ºF (260ºC) and heat up the cast iron grill. Grill mark meat on both sides for 1 min. Arrange steak onto a baking tray lined with silicone baking mat, season with pepper and finish cooking in the oven for 4 min for medium-rare. Transfer meat onto a tray and tent with foil loosely or use an upside down tray for ≈ 8 min.
Slice steak across the grain (perpendicular to its muscle fibers) and place next to the roasted potatoes. Cover meat with the chimichurri sauce. Enjoy!

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