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Life is too short to eat bad food! Sharing great recipes, farm life, stories and photography from our Northern California dairy farm.

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September 18, 2013

Indoor Grilling...Grilled Hanger Steak with Chimichurri Sauce

By raising our own beef, one of the many benifits is being able to sample every single cut of beef there is. Hanger steak has become one of my favorites, it's just so versitle and quick and easy to prepare.

This recipe for grilled {indoor} Hanger steak came to me courtesy Iron Chef Marc Forgioni and T-fal.  If its already become chilly in your area, you can grill all winter long using  the new T-Fal OptiGrill available at Bed Bath & Beyond in October.












A hanger steak is a cut of beef steak prized for its flavor. Derived from the diaphragm of a steer or heifer, it typically weighs about 1.0 to 1.5 lb. In the past, it was sometimes known as "butcher's steak" because butchers would often keep it for themselves rather than offer it for sale.
Hanger steak resembles flank steak in texture and flavor.










What's your favorite cut of beef??

Iron Chef Marc Forgioni's Grilled Hanger Steak with Chimichurri sauce 












Ingredients

For the Meat Marinade:
  • 1 cup chopped fresh curly parsley
  • 3 tablespoons minced shallot
  • 2 tablespoons chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 1 garlic clove, minced
  • 1 teaspoon pink peppercorns, crushed
  • Extra-virgin olive oil
  • 1 Hangar Steak

For the Chimichurri Sauce:
  • 3/4 cup extra-virgin olive oil
  • 1/2 cup chopped fresh curly parsley
  • 1/2 cup chopped fresh cilantro
  • 3 tablespoons minced shallots
  • 1 tablespoons red pepper flakes
  • 1 tablespoon minced garlic
  • Kosher salt
  • 1/4 cup sherry vinegar

For the Grilled Vidalia Onions:
  • 1 Vidalia onion, cut into 1/2-inch thick rings
  • Olive oil
  • Kosher salt
  • Freshly ground black pepper
  • To Assemble the Dish:
  • Flaky sea salt, such as Maldon
  • Smoked salt
  • Freshly ground black pepper


Directions

Make the Steak:
Combine all herbs, shallots, garlic, and peppercorns in a small container and cover with enough EVOO to cover the herb mixture. Add steak and marinate overnight or up to one day ahead.

Make the Chimichurri Sauce:
In a medium bowl mix together the olive oil, parsley, cilantro, shallots, pepper flakes, garlic, and salt. Cover and refrigerate for at least 2 hours or up to 1 day. Right before serving, add the sherry vinegar.

Make the Grilled Vidalia Onions:
While the steak is resting, toss the onions rings with some olive oil, salt, and black pepper. Grill the onions on the Opti-grill, until cooked through, 4 to 5 minutes. Finely chop the onions and combine with the chimichurri.

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