Grilled Hanger Steak with Chimichurri

1. Prepare the Chimichurri:

• In a medium bowl, combine the chopped parsley, cilantro (if using), garlic, shallot, oregano, and red pepper flakes.

• Add the olive oil, red wine vinegar, salt, and black pepper. Stir well to combine.

• Let the chimichurri sit at room temperature for at least 30 minutes to allow the flavors to meld. You can also make it a few hours or even a day ahead of time and store it in the refrigerator.

2. Prepare and Grill the Hanger Steak:

• Pat the hanger steak completely dry with a paper towel. This is essential for achieving a good sear.

• Rub the steak all over with a light coating of olive oil, then season generously on both sides with kosher salt and freshly cracked black pepper.

• Prepare your grill for high, direct heat. For a charcoal grill, this means a hot bed of coals. For a gas grill, preheat to high (around 500-550°F / 260-290°C).

• Place the seasoned steak on the hot grill grates. Grill for 4-5 minutes per side for a perfect medium-rare, or until an instant-read thermometer inserted into the thickest part of the steak registers 125-130°F (52-54°C).

• Hanger steak is a long cut with a thick center. You may need to cook it for an extra minute or so on its sides to get an even sear. It cooks quickly, so be careful not to overdo it.

3. Rest and Serve:

• Remove the steak from the grill and place it on a cutting board.

• Tent it loosely with foil and let it rest for 5-10 minutes. This is a crucial step that allows the juices to redistribute, ensuring a tender and juicy result.

• After resting, identify the grain of the meat. Hanger steak has a distinct grain that runs lengthwise down the cut. Slice the steak thinly against the grain to ensure each bite is tender.

• Arrange the sliced steak on a platter and spoon the prepared chimichurri sauce generously over the top. Serve immediately.