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Ingredients
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Steak & Marinade
Chimichurri
Crispy Shallot
Finishing & Garnish
Method
Steak & Marinade
- 1
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).
- 2
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.
- 3
- 4
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.
- 5
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.
- 6
Optional finish
Brush sliced steak lightly with 1 tablespoon melted butter for sheen and richness, if desired.
Chimichurri
- 7
Chop herbs
Finely chop the parsley, cilantro (if using) and oregano leaves. Place in a medium bowl.
- 8
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.
- 9
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
- 10
- 11
Dust with flour
Toss the dried shallot slices with the 1/2 cup all-purpose flour until evenly coated. Shake off any excess flour.
- 12
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.
- 13
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.
- 14
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
- 15
- 16
- 17
