If you are not yet acquainted with hanger steak, get to know it.
It used to be known as the "butcher's filet" because the butcher used to save it for himself.
It's a very popular cut of beef in Europe and catching on here in the U.S.
It is known in France as "onglet".
It is the piece that "hangs" from the diaphragm of the steer, not to be confused with skirt steak. You can always ask your butcher to cut you some if you can't find it.
It always shows up in my market in the summer, because it is a popular cut for grilling and is quite a bargain!
It is very tender and needs little or no attention.
Only tip is that it should be served medium rare so it doesn't get tough.
I made a delicious chimichurri sauce and it was a super easy weeknight dinner.
Chimichurri is a popular uncooked sauce made with fresh herbs which originated in Argentina. I make it differently every time. The consistency is much like pesto, but chimichurri has no basil.
Grilled Hanger Steak w/ Chimichurri:
handful of fresh parsley
handful of fresh oregano leaves
handful of fresh cilantro
2-3 garlic cloves
3 tbsp of red wine vinegar
enough olive oil to make a dressing, about 1/8-1/4 cup
Hanger Steaks (usually packaged in 2 long pieces)
You can omit the cilantro if you don't like it, but I love it.
Either pulse all the ingredients in a food processor, or hand chop the herbs and garlic to make a fine paste, then add the oil and vinegar. (I usually hand chop everything because I am too lazy to wash out my food processor every time!).
Season your hanger steaks with kosher salt and pepper and keep at room temperature for about an hour before grilling.
Light your grill to medium-high and grill steaks 4 minutes on each side for medium rare. It is important to let the steaks rest for 5 minutes before slicing across the grain. This will distribute the juices so the meat doesn't dry out.
Slice the steaks across the grain and serve on a platter with the chimichurri sauce drizzled on top!
51 minutes ago