Hanger Steak with Chimichurri Sauce

Serves 4 people, with Chimichurri Sauce to spare


2 hanger steaks (approximately 3/4-1 lb each)

1/2 teaspoon smoked paprika

1/2 teaspoon coriander

salt and pepper, to taste

drizzle of olive oil

Preheat the oven to 400 degrees.  Combine the spices in a prep bowl and then thoroughly coat the meat with the spice blend.  Let the meat get to room temperature, and while it’s getting there, drizzle olive oil in a cast iron or stainless steel skillet.

Sear the meat for approximately 2 minutes on each side, and then transfer to the hot oven.  For rare steaks (122-125 internal temperature), the roasting portion should only take about 5-6 minutes, but double check yourself with your meat thermometer.

Once the steaks are cooked to your desired temperature, take them out and immediately cover with tin foil.  Let them rest for 10 minutes before slicing them, which should do with the grain of the meat and at a slight angle (think of it like a baguette).  Serve with sauce drizzled all over and ENJOY!



1 small bunch cilantro

1 small bunch flat leaf parsley

2 bay leaves

6 garlic cloves

1/2 teaspoon smoked paprika

1 teaspoon fresh, chopped oregano leaves

1/4 cup red wine vinegar

1/2 cup olive oil (evoo preferred)

salt and pepper, to taste

Combine all of the ingredients in a food processor. (You’ll want the leaves from the cilantro and parsley, not so much the stems.) Pulse until the mixture develops the texture of a thick sauce.  We kept a little bit of parsley and cilantro in reserve and added it when the sauce looked too thin. 

Just as we recommended with the cilantro pesto, take the “salt and pepper, to taste” literally here.  Combine the ingredients with a little salt and pepper and then add more, tasting as you go. You’ll be amazed by how much better it gets and you’ll be able to more accurately season the dish based on your preferred levels of salt.

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