grilled richard's meat market hanger steak, covered in chimichurri sauce and pickled red onion served on a bed of house fries

Season the hanger steak with olive oil, salt, and black pepper. Let it marinate for at least 30 minutes at room temperature.

Prepare the Steak

Preheat the grill to high heat. Grill the hanger steak for about 4-5 minutes per side for medium-rare, or until desired doneness. Remove from grill and let rest for 10 minutes before slicing.

Grill the Steak

In a bowl, combine chopped parsley, chopped oregano, minced garlic, red wine vinegar, olive oil, red pepper flakes, and salt. Mix well and set aside.

Make the Chimichurri Sauce

In a jar, combine sliced red onion, red wine vinegar, sugar, and salt. Let the mixture sit for at least 30 minutes to pickle before serving.

Pickle the Onions

Heat the vegetable oil in a deep pot or fryer to 350°F (175°C). Fry the cut russet potatoes in batches until golden brown and crispy, about 5-7 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt to taste.

Prepare the Fries

On a plate, create a bed of house fries. Top with sliced hanger steak, drizzle generously with chimichurri sauce, and garnish with pickled red onions.

Assemble the Dish

Hanger Steak

Olive Oil

Salt

Black Pepper

Fresh Parsley, chopped

Fresh Oregano, chopped

Garlic, minced

Red Wine Vinegar

Red Pepper Flakes

Red Onion, thinly sliced

Sugar

Russet Potatoes, cut into fries

Vegetable Oil

Chimichurri Hanger Steak

Make Chimichurri Hanger Steak Recipe in just 2h . grilled richard's meat market hanger steak, covered in chimichurri sauce and pickled red onion served on a bed of house fries

Chimichurri Hanger Steak Recipe

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