Thursday, June 18, 2009

Hanger Steak w/ Chimichurri Sauce

chimi5

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!



29 comments:

Ciao Chow Linda said...

Stacey this looks terrific. You're right about cooking hangar steak too long or it gets tough. Yours looks perfectly cooked. I've had chimichurri in Argentina and made something similar called salsa verde, which is what my relatives make to go with bollito misto. With all the rain we've had, did you use an indoor grill pan?

Anonymous said...

BRAVO!!!!!!!!!!!!!!!!

mil

Stacey Snacks said...

Ciao Chow,
I grilled these in the rain, Henry held the umbrella for me!

If the sun doesn't come out soon, I am going to Florida!
Stacey

The Japanese Redneck said...

Looks fantastic. Hanger steak is not the same thing as flat iron steak is it?

They have started selling flat iron at one of the stores here and we like it.

LOL, I bet Henry was glad to hold the umbrella for those steaks.

Ramona

Stacey Snacks said...

Ramona,

Flat iron steaks are similar to hanger steaks, but flat iron cuts are from the shoulder and hanger steaks are from the diaphragm,
though, both inexpensive and very tasty!

Flank steak is also a good choice to grill w/ chimichurri, but twice the price!

Stacey

Pam said...

How funny. I just made steak with chimichurri sauce this week...I won't post it for awhile though. I only used parsley and cilantro - adding oregano is a great idea. Your steak looks perfectly cooked! Mmmmmm good.

Maria said...

I am loving that sauce!

Anonymous said...

Paul just bought some Flank Steak. Can I do them the same way as your Hanger steaks? Sounds yummy, so I hope I can! Love to you both, Holly

Justin said...

i had no idea chimichurri was so easy

T.W. Barritt at Culinary Types said...

That looks perfectly cooked! I can just imagine the taste of those fresh herbs against that juicy steak!

A Feast for the Eyes said...

I love both hangar steak and flat iron steak. They're reasonably priced-- sort of the poor man's (or woman's) filet mignon. I made something almost like this, but didn't blog it. I LOVE chimichurri sauce! I like to add lots of garlic to mine. These are perfectly prepared. It makes me drool.

A Feast for the Eyes said...

ooops...of course you use garlic. I meant to say that I use LOTS of garlic.

We Are Not Martha said...

I loveee hanger steak and yours looks amazinggg. Chimichurri sauce is SUCH a good idea!!

Sues

thepassionatecook said...

perfect food! i love my chimichurri, such a perfect accompaniment for beef! the argentinians are geniuses! your steak looks wonderful, i wish i could tuck into it right now...

LaDue & Crew said...

Totally Fab, Stace!!

Peter M said...

Stace, you grilled that steak like a He-Man pro...sorry you got bad hair in the process. ;)

we are never full said...

when we were in argentina i was amazed to find that many, many restaurants use dried herbs for their chimichurri. it was totally different than what i was used to in the states. in the grocery stores you can buy a 'chimichurri' mix of all the dried herbs. i still prefer the fresh one like this, though.

the other thing that was very surprising is that steak and chimichurri aren't always paired together. it was so weird b/c here in the states that's always what people put it with. there, chimichurri is usually the condiment to a mixed grill containing sausages and offal. but it tastes good w/ anything so f the tradition! this looks good!

Melissa said...

How beautiful. The beef looks juicy and delicious and the chimichurri is perfect. There is a Food & Wine recipe for hanger steak with *bacon* chimichurri that I've been meaning to make for a few weeks now. Now that I'm looking at your photos, perhaps I'll pick up the meat over the weekend.

Ursula said...

This looks delicious, I love chimichurri!

Proud Italian Cook said...

I never had hanger steak, I don't see it out here, but I do buy skirt steak when I do fajita's on the grill. This looks absolutely delicious!

Colleen said...

I am making something very similar to this tomorrow - I can't wait!

kat said...

Hanger steak is our favorite thing to order at a good French bistro though hard to find in the stores. Wonderful to serve it with the chimichurri

Olga said...

What a pretty dinner! I really like the addition of cilantro.

I actually marinated my steak in chimichuri sauce a few weeks ago and then served the remaning sauce on the side.

noble pig said...

I am going to look for the hanger today!

Colloquial Cook said...

Onglet, especially veal onglet, is my all time favourite steak cut! It's so juicy and tender. Funnily enough, onglet is a cut that can now be found at the "boucher" (the guy selling beef on the market in France), but for a long time it used to be sold by the "tripier", the guy selling tripe, because it wasn't considered a "noble" cut. Tsk tsk tsk.

~~louise~~ said...

Boy oh boy Stacey! Thanks for "bringing" that steak to the picnic. It sure added just the smidgeon of flair we craved.

A wonderful time was had by all...till next time:)

maybelles mom said...

Oh how delicious and perfectly cooked even if it was raining.

freefun0616 said...
This comment has been removed by a blog administrator.
Giff said...

mmm looking back on this makes me hunger for summer. L and I were doing chimichurri's in a big way last summer, especially with flank steak. Nothing like the edge of vinegar against a well seared, well salted cut of beef!