Description
Juicy grilled hanger steak marinated and finished with bold, garlicky chimichurri sauce. This flavor-packed steak is tender, easy to grill, and perfect for weeknight dinners or summer cookouts.
Ingredients
Scale
- 4 grass-fed beef hanger steaks
- 1/2 cup fresh parsley, finely chopped
- 1/3 cup extra-virgin olive oil
- 2 tbsp white wine vinegar (or red wine vinegar)
- 1 clove garlic, minced
- 1/2 tsp sea salt
- 1/4 tsp dried oregano
- 1/4 tsp red pepper flakes
- 1/4 tsp smoked paprika
Instructions
- Whisk olive oil, vinegar, garlic, salt, oregano, red pepper flakes, and smoked paprika in a bowl. Stir in chopped parsley.
- Add steaks and half the chimichurri to a zip-top bag or shallow dish. Coat well and marinate in the fridge for 30 minutes to 2 hours.
- Remove steaks from marinade and pat dry. Preheat grill to medium heat (about 400°F).
- Grill steaks for 10–15 minutes total, flipping halfway, until internal temperature reaches 130–140°F for medium.
- Let steaks rest 10 minutes. Slice thinly against the grain and drizzle with remaining chimichurri before serving.
Notes
Hanger steak cooks quickly and stays tender when sliced against the grain. Chimichurri can be made up to a week ahead and stored in the fridge.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grill
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 430
- Sugar: 1g
- Sodium: 610mg
- Fat: 29g
- Saturated Fat: 6g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 115mg