Entree: Argentina – Hanger Steak with Chimichurri

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 35 min

Cook 15 min

Additional 10 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 hanger steaks, approx. 12 oz (340 g) each
- 2 tsp (10 g) kosher salt
- 1 tsp (5 g) freshly ground black pepper
- 2 tbsp (30 ml) olive oil, divided
- 1 cup (240 ml) (packed) fresh flat-leaf parsley, chopped (approx. 1 1/16 oz (30 g))
- 1/4 cup (15 g) fresh oregano leaves, chopped (if unavailable, use 1 tbsp (15 ml) dried oregano)
- 4 garlic cloves, minced
- 1/2 tsp (1 g) crushed red pepper flakes
- 2 tbsp (30 ml) red wine vinegar
- 1/2 cup (120 ml) extra-virgin olive oil
- 1/2 tsp (3 g) coarse salt, or to taste

Show original ingredient measurements

- 2 hanger steaks, approx. 12 oz (340 g) each
- 2 tsp (10 g) kosher salt
- 1 tsp (5 g) freshly ground black pepper
- 2 tbsp (30 ml) olive oil, divided
- 1 cup (packed) fresh flat-leaf parsley, chopped (approx. 30 g)
- 1/4 cup (15 g) fresh oregano leaves, chopped (if unavailable, use 1 tbsp dried oregano)
- 4 garlic cloves, minced
- 1/2 tsp (1 g) crushed red pepper flakes
- 2 tbsp (30 ml) red wine vinegar
- 1/2 cup (120 ml) extra-virgin olive oil
- 1/2 tsp (3 g) coarse salt, or to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat steaks dry and season both sides with 2 tsp (10 ml) kosher salt and 1 tsp (5 ml) black pepper; let sit at room temperature 20–30 minutes.
2. Make chimichurri: combine parsley, oregano, garlic, red pepper flakes, red wine vinegar, 1/2 cup (120 ml) olive oil, and 1/2 tsp (2.5 ml) coarse salt in a bowl; stir and taste-adjust salt; let sit while steaks rest.
3. Preheat a grill or heavy skillet to high heat; brush steaks lightly with 1 tbsp (15 ml) olive oil.
4. Grill or sear steaks 3–5 minutes per side for medium-rare (internal ~125–130°F / 52–54°C), depending on thickness.
5. Transfer steaks to a cutting board, tent loosely with foil, and rest 8–10 minutes.
6. Slice steaks thinly across the grain and spoon chimichurri over the top or serve on the side.

1. Pat steaks dry and season both sides with 2 tsp kosher salt and 1 tsp black pepper; let sit at room temperature 20–30 minutes.
2. Make chimichurri: combine parsley, oregano, garlic, red pepper flakes, red wine vinegar, 1/2 cup (120 ml) olive oil, and 1/2 tsp coarse salt in a bowl; stir and taste-adjust salt; let sit while steaks rest.
3. Preheat a grill or heavy skillet to high heat; brush steaks lightly with 1 tbsp (15 ml) olive oil.
4. Grill or sear steaks 3–5 minutes per side for medium-rare (internal ~125–130°F / 52–54°C), depending on thickness.
5. Transfer steaks to a cutting board, tent loosely with foil, and rest 8–10 minutes.
6. Slice steaks thinly across the grain and spoon chimichurri over the top or serve on the side.