Grilled Hanger Steak with Chimichurri

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If you want to feel like a grilling genius with minimal effort, you need this grilled hanger steak with chimichurri in your life. This is the kind of steak that makes you do a little happy dance after the first bite—juicy, rich, with a blast of garlicky, herby goodness on top.

Sliced grilled hanger steak on a plate, topped with vibrant green chimichurri sauce, juicy and ready to serve.

Trust me, once you try hanger steak (aka the “butcher’s secret”), you’ll wonder why you ever bothered with boring cuts.

Why Grilled Hanger Steak with Chimichurri Needs to Be Your Next Dinner

Unbelievably tender: Hanger steak is rich and beefy but cooks fast and stays juicy.
Herb-loaded flavor: Chimichurri soaks into every bite, bringing fresh, zesty, slightly smoky vibes.
Beginner-friendly: No wild techniques, just a quick marinade and a hot grill.
Weeknight-easy, weekend-worthy: Perfect for impressing your friends or just winning dinner at home.
Allergy-friendly: Naturally gluten-free, dairy-free, and low-carb.

What’s in This Chimichurri?

Fresh parsley (centerstage for that peppery bite)
Dried oregano (herbaceous and earthy)
Fresh garlic (go bold or go home)
Red pepper flakes (for a little heat)
Smoked paprika (smoky depth)
White wine vinegar (zippy and bright)
Extra-virgin olive oil (rich and smooth)
Sea salt (makes it all pop)

You can mix it up in a blender, mortar and pestle, or just chop and whisk. No need to overthink it!

For precise amounts, check the recipe card at the end of the post.

Bowls of olive oil, vinegar, garlic, parsley, and spices arranged on a marble counter for making chimichurri sauce.

Ingredient Swaps & Customizations

Parsley allergy? Try fresh cilantro or basil instead.
No smoked paprika? Use regular paprika or skip it.
Extra heat? Add a chopped fresh chili or up the pepper flakes.
Red wine vinegar: Use instead of white for a slightly deeper tang.

How to Make Grilled Hanger Steak with Chimichurri (Step-by-Step)

Here’s how it all comes together. Trust me, if you can whisk and grill, you’re about to be everyone’s favorite cook.

Step-by-Step Instructions

Make the Chimichurri: In a bowl, whisk together ⅓ cup olive oil, 2 tablespoons white wine vinegar, 1 minced garlic clove, ½ teaspoon sea salt, ¼ teaspoon each dried oregano, red pepper flakes, and smoked paprika. Stir in ½ cup finely chopped parsley.

A white bowl of vibrant chimichurri sauce made with fresh parsley, garlic, olive oil, and chili flakes, ready to use on grilled steak.

Marinate the Steaks: Pop your steaks into a zip-top bag or shallow dish. Pour in half the chimichurri, making sure each steak gets a good coating. Marinate in the fridge for 30 minutes to 2 hours (I love the flavor after 2 hours, but 30 minutes works if you’re short on time).

Two raw steaks on a white plate covered in green chimichurri marinade.

Two raw steaks in a vacuum-sealed bag with chimichurri marinade, ready to grill.

Prep the Grill: Take your steaks out of the fridge and let them warm up while you preheat your grill to medium (about 400°F). You want it hot enough to sear but not so wild that it burns.
Grill the Steak: Remove steaks from marinade (toss out the used marinade), pat dry with paper towels, and grill on the preheated grates with the lid closed. Cook for 10–15 minutes total, flipping halfway through, until the center is 130–140°F for medium. (Pro tip: a meat thermometer is your best friend here.)

Two grilled steaks with deep crosshatch grill marks, cooked medium-rare and ready to serve.

Rest, Slice, and Sauce: Let the steaks rest on a board for 10 minutes so the juices stay put. Slice thinly against the grain, then drizzle with the rest of your chimichurri.

Closeup of juicy grilled hanger steak slices with green chimichurri sauce on a white plate.

Meat & Melt Tips for Steak Perfection

Rest your meat: Always give steak a few minutes off the grill before slicing—it’s how you keep it juicy.
Slice against the grain: This makes each bite melt-in-your-mouth tender.
Short on time? Even 30 minutes in the marinade works, but a little longer means deeper flavor.
No grill? Sear steaks in a hot skillet or under a broiler. Hanger steak is forgiving and loves high heat.

What to Serve with Grilled Hanger Steak

Charred summer veggies (zucchini, peppers, asparagus)
Roasted potatoes or sweet potato fries
Crisp green salad with a lemony vinaigrette
Crusty bread to mop up extra chimichurri
Steak tacos: Sliced hanger steak + slaw in a tortilla = next-level leftovers

Sliced grilled steak topped with fresh chimichurri sauce, served with extra sauce in a small bowl on the side.

Storing Leftovers & Extra Sauce

Fridge: Steak and leftover chimichurri keep in airtight containers for up to 3 days.
Freezer: Freeze chimichurri in ice cube trays for single servings up to 3 months.
Reheating: Warm steak gently in a skillet or low oven; best sliced thin for sandwiches or salads.
Use up leftover chimichurri: Drizzle over eggs, grilled fish, or roasted potatoes.

FAQ

Can I use a different cut if I can’t find hanger steak?

Definitely. Skirt, flank, or flat iron steak are all awesome swaps. Just watch the grill time—they can cook a little quicker.

How long should I marinate hanger steak?

Two hours is my sweet spot, but if you’re in a hurry, 30 minutes does the trick. Don’t let it go overnight, though—hanger steak doesn’t need it.

Is chimichurri spicy?

This version has a gentle kick from the red pepper flakes and smoked paprika. For more heat, just add extra flakes or a bit of chopped fresh chili.

Can I make chimichurri ahead?

Yes! Store it in the fridge for up to 1 week or freeze for later. Stir before using, since the oil can separate.