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Ingredients
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Steak & Marinade
Chimichurri
Crispy Shallot
Finishing & Garnish
Method
Steak & Marinade
Trim and season
Pat the hanger steak dry with paper towels. Trim any excess silver skin or large pieces of fat. Rub both sides with 2 tablespoons olive oil, 1.5 teaspoons kosher salt, 1 teaspoon freshly ground black pepper, the minced garlic and 1 teaspoon red wine vinegar. Let rest at room temperature for 20–30 minutes (or refrigerate up to 2 hours).
Bring to temperature
Remove the steak from the refrigerator at least 30 minutes before grilling if chilled, so it comes closer to room temperature for even cooking.
Grill the steak
Place the hanger steak over direct high heat. Grill for about 3–4 minutes per side for medium-rare (internal temperature 125–130°F / 52–54°C). Use tongs to flip once; avoid pressing down. If the steak is thicker than 1.5 inches, add 1–2 minutes per side or move to indirect heat to finish.
Rest and slice
Transfer the steak to a cutting board and tent loosely with foil. Let rest 8–10 minutes to allow juices to redistribute. Slice against the grain into 1/4-inch thick slices.
Optional finish
Brush sliced steak lightly with 1 tablespoon melted butter for sheen and richness, if desired.
Chimichurri
Chop herbs
Finely chop the parsley, cilantro (if using) and oregano leaves. Place in a medium bowl.
Combine
Add the 3 minced garlic cloves, 2 tablespoons red wine vinegar, 1/2 cup olive oil, 1/4 teaspoon red pepper flakes, 1/2 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and 1 teaspoon lemon zest (optional) to the chopped herbs. Stir thoroughly to combine. Taste and adjust seasoning with additional salt, pepper or vinegar as needed.
Rest
Let the chimichurri sit at room temperature for at least 15–20 minutes to allow flavors to meld. Can be made a few hours ahead and refrigerated; bring back to room temperature before serving.
Crispy Shallot
Dust with flour
Toss the dried shallot slices with the 1/2 cup all-purpose flour until evenly coated. Shake off any excess flour.
Heat oil
In a heavy-bottomed skillet or small saucepan, heat about 1 cup neutral oil to 350°F (175°C) over medium heat. If you don't have a thermometer, test with one coated shallot slice — it should sizzle immediately and start to crisp.
Fry shallots
Working in small batches, fry the floured shallot slices until golden brown and crisp, about 1–2 minutes per batch. Stir gently to prevent clumping. Use a slotted spoon to transfer fried shallots to a paper towel–lined tray to drain.
Season
While still hot, sprinkle the fried shallots with 1/4 teaspoon kosher salt. Let cool completely; they will crisp further as they cool.
Finishing & Plating