Chimichurri Hanger Steak Recipe

Prepare the Steak

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

Grill 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.

Make the Chimichurri Sauce

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.

Pickle the Onions

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.

Prepare the Fries

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.

Assemble the Dish

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.