Entrée: Argentina – Chimichurri Con Bife (Chimichurri with Hanger Steak)

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 15 min

Cook 10 min

Additional 5 min

Total 30 min

Ingredients

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

1 1 / 2 lb (680 g) hanger steak
Salt and freshly ground black pepper, to taste
2 tbsp (30 ml) olive oil
For Chimichurri Sauce:
1 cup (30 g) fresh parsley, finely chopped
1 / 4 cup (15 g) fresh cilantro, finely chopped
4 cloves garlic, minced
1 / 2 cup (120 ml) olive oil
1 / 4 cup (60 ml) red wine vinegar
1 tsp (5 ml) dried oregano
1 / 2 tsp (2.5 ml) red pepper flakes
Salt and freshly ground black pepper, to taste

Show original ingredient measurements

1 1 / 2 lb (680 g) hanger steak
Salt and freshly ground black pepper, to taste
2 tbsp (30 ml) olive oil
For Chimichurri Sauce:
1 cup (30 g) fresh parsley, finely chopped
1 / 4 cup (15 g) fresh cilantro, finely chopped
4 cloves garlic, minced
1 / 2 cup (120 ml) olive oil
1 / 4 cup (60 ml) red wine vinegar
1 tsp dried oregano
1 / 2 tsp red pepper flakes
Salt and freshly ground black pepper, to taste

Instructions

1. Prepare Chimichurri: In a bowl, combine parsley, cilantro, garlic, olive oil, red wine vinegar, oregano, red pepper flakes, salt, and freshly ground black pepper. Mix well and set aside to let the flavors meld.
2. Season the Steak: Season the hanger steak on both sides with salt and freshly ground black pepper. Preheat the grill to medium-high heat.
3. Grill the Steak: Brush the grill with olive oil and place the steak on the grill. Cook for about 4-5 minutes per side for medium-rare, or until desired doneness. Remove from grill and let rest for 5 minutes.
4. Serve: Slice the hanger steak against the grain and serve with generous spoonfuls of chimichurri sauce on top. Enjoy with your favorite side dishes or bread.