Hanger Steak Recipe

Inspired by Fin & Fino

Time30m

Serves2

chimichurri, daikon

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Ingredients

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Hanger Steak and Chimichurri

1 lb Hanger Steak

1 tsp Celtic sea salt

1 tsp black pepper

2 tbs olive oil

1 cup Fresh parsley, chopped

3 cloves Garlic, minced

3 tbs red wine vinegar

1 tbs Oregano, dried

1 tsp Red pepper flakes

1 medium Daikon Radish

Method

Cooking Instructions

Prepare the Chimichurri

In a bowl, combine the chopped parsley, minced garlic, red wine vinegar, dried oregano, red pepper flakes, salt, and pepper. Stir in 1/2 cup of olive oil until well mixed. Set aside.

Season the Steak

Rub the hanger steak with salt, black pepper, and the remaining olive oil. Make sure to coat it evenly.

Cook the Steak

Preheat a grill or skillet over medium-high heat. Cook the hanger steak for about 4-5 minutes on each side for medium-rare, or until it reaches your desired doneness.

Prepare the Daikon

While the steak is cooking, peel the daikon radish and slice it thinly into rounds or matchsticks.

Serve

Remove the steak from the heat and let it rest for a few minutes. Slice the steak against the grain and serve with chimichurri drizzled on top and the daikon on the side.