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Grilled Hanger Steak With Chimichurri

Source of Recipe

by Mercyteapot, from chef Jeff Jackson


List of Ingredients

2 hanger steaks, about 2 pounds each (or substitute flank steak)
Salt and freshly ground black pepper, to taste
1 cup Chimichurri Marinade (see accompanying recipe)
1 head green leaf lettuce, washed and leafed
1/2 Bermuda (red) onion, thinly sliced
Lime wedges (for garnish)
Chimichurri Dressing (see accompanying recipe)


Recipe

Season the hanger steak with salt and freshly cracked black pepper. Coat the meat with 1 cup of the the chimichurri and marinate overnight in the refrigerator.

Remove meat from refrigerator and grill over hot coals to desired doneness (7 to 8 minutes for medium-rare). Allow the meat to rest on a warm platter for at least 5 minutes before slicing. Slice the meat into thin strips against the grain.

To serve, lay meat over a bed of lettuce with a little thinly sliced red onion and drizzle with chimichurri dressing (see accompanying recipe).

Note: Hanger steak can be ordered from www.lobels.com

Chimichurri Marinade
Makes about 2 cups

3 bunches parsley, washed and coarsely chopped
8 cloves garlic, minced
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1/2 teaspoon red chile flakes
Salt and black pepper, to taste

In a non-reactive bowl, combine all the ingredients and chill for one hour.

Chimichurri Dressing
Makes 3 to 4 cups

1 cup sour cream
1 cup mayonnaise
1 cup buttermilk
1 cup Chimichurri Marinade (see above recipe)
Salt and black pepper, to taste

Combine all the ingredients in a small bowl and reserve in the refrigerator until ready to serve. Serve over Charcoal-grilled Hanger Steak or other grilled steak.