Chimichurri Hanger Steak

By Florence Fabricant

Chimichurri Hanger Steak
Sabra Krock for The New York Times
Total Time
45 minutes
Rating
4(292)
Comments
Read comments

To be tempted by Argentina is to dream of steak on a grill, and it’s no accident that the meat echoes the density of the malbecs from Mendoza. Terroir, or sense of place, helps define character and flavor. Good beef delivers a tight package of sweetness, earthiness and minerality, just like the best of these wines. And what would beef in Argentina be without a slather of chimichurri, the iconic parsley-based green sauce? It is both sharply hot and herbaceously cool, especially with the addition of mint to play up the whiff of eucalyptus in the wines. In this recipe, though, the chimichurri is not really a sauce. It is meant to play a more intimate role, seasoning the steak inside and out. My choice of steak is hanger, which often delivers an appealing funkiness, even when it is not from grass-fed beef like that in Argentina.

Featured in: Wines of The Times: Argentina Opens the Tap for Malbec

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:4 servings

    For the Chimichurri Hanger Steak

    • 1cup packed flat-leaf parsley
    • ½jalapeño, seeded
    • 1garlic clove
    • 2tablespoons minced mint leaves
    • 6tablespoons extra virgin olive oil
    • 1tablespoon red wine vinegar
    • ¼teaspoon crushed red chili flakes
    • Salt
    • pepper, to taste
    • Cayenne, to taste
    • 3tablespoons panko
    • 1hanger steak, about 2 pounds
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

638 calories; 49 grams fat; 14 grams saturated fat; 2 grams trans fat; 28 grams monounsaturated fat; 4 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 46 grams protein; 639 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. For the Chimichurri Hanger Steak

    1. Step 1

      Mince parsley, jalapeño and garlic and mix in a bowl with mint, oil and vinegar. Season with chili flakes, salt, pepper and cayenne until it has a kick. Reserve 3 tablespoons and add panko to rest.

    2. Step 2

      Butterfly steak with a sharp knife, slicing it not quite all the way through, so it opens it like a book. Lightly pound any thicker areas to make meat more uniform. Spread chimichurri-panko mix on one side of cut surfaces, fold other side over and fasten the edge with metal or wooden skewers. Coat outside of steak with reserved chimichurri. Chill 3 hours.

    3. Step 3

      Light grill or broiler and, while it heats, allow steak to come to room temperature. Grill or broil steak to medium rare, about 6 to 8 minutes per side depending on heat. Let rest 10 minutes, remove skewers and cut in thick slices.

Ratings

4 out of 5
292 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Gustavo vazquez

Authentic chimichurri does NOT have jalapeños in it. Period. Even if you want to I doubt you will find jalapeño in any super market or city market in Argentina. I also have seen recipes printed with cilantro that is another big wrong ingredient to put into chimichurri.

SteveD

My butcher's hanger steak were long, skinny pieces that would have been impossible to butterfly. This chimichurri was muted in flavor, with the garlic almost undetectable and the vinegar sting missing, so I elected to put the steak in a vinegar-heavy marinade for an hour and apply the chimichurri (to which I added two more cloves of garlic) after grilling. Everything worked. I disagree with those who say hanger is interchangeable with flank; to me, its texture and beef flavor are superior.

CatScratchFever

Very tasty recipe. Followed it to a T and cooked it on hot coals from a fire. Highly recommend. Maybe it’s not traditional, but it sure is good!

MK

Our steak did not have enough time to come to room temperature while the grill was heating and involved quite a bit of finagling to figure out how to get it cooked to spec from still mostly frozen; would recommend either 1) freezing for a shorter time; 2) prepping ahead and then defrosting for more time; 3) researching and planning your process for cooking from frozen ahead of grilling. Lots of compliments on the flavor, though!

Es

Well I've become, after all these years, the person I make fun of. I changed almost all the ingredients. First of all, I used a bison hanger steak. I coated it with zhoug (from Trader Joe's) to which I had added some panko and olive oil. Let it marinated in refrigerator all day. Grilled as directed. Tender, tasty, and easy. Served with smashed potatoes (in duck fat) and braised chard. Highly recommend.

anne

This sauce is delicious. I followed the recipe (including the jalepeno) but added an additional 2 garlic cloves. Put it all in a blender. This is a keeper.

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.