Grilled Hanger Steak +$15 Recipe

Prep and blend

Roughly chop the parsley and cilantro. In a food processor or by hand, combine parsley, cilantro (if using), garlic, red wine vinegar, dried oregano, crushed red pepper, salt, and black pepper. Pulse a few times to coarsely chop—do not purée. With the motor running, slowly stream in the extra-virgin olive oil until the mixture comes together but still has texture. Stir in the lemon juice and taste; adjust salt, pepper, or vinegar as needed.

Transfer chimichurri to a small bowl, cover, and refrigerate for at least 30 minutes to let flavors marry. Bring to room temperature before serving.

Prepare shallots

Place the thinly sliced shallots in a bowl and toss with the flour and 1/2 tsp salt until evenly coated. Shake off any excess flour.

Fry shallots

Heat the vegetable oil in a small skillet over medium-high heat until shimmering. Add shallots in a single layer (work in batches if needed) and fry, stirring occasionally, until golden brown and crisp, about 2–4 minutes. Use a slotted spoon to transfer crispy shallots to a paper towel–lined plate and immediately season lightly with a pinch of salt. Let cool; they will crisp further.

Bring steak to room temperature

Remove the hanger steak from the refrigerator 30 minutes before cooking. Pat dry thoroughly with paper towels.

Season

Rub the steak all over with 1 tablespoon olive oil, 1 tsp kosher salt, and 1 tsp freshly ground black pepper. Press the seasoning into the meat.

Preheat grill

Preheat a gas or charcoal grill to high heat (about 500°F / 260°C). If using a grill pan, heat it over high heat until very hot and lightly oil the grates or pan.

Grill

Place the hanger steak on the hottest part of the grill. For medium-rare, grill 3–4 minutes per side, turning once, until an instant-read thermometer inserted into the thickest part reads 125–130°F (52–54°C). Time will vary depending on steak thickness and grill temperature. For medium, cook to 135°F (57°C).

Rest and slice

Transfer the steak to a cutting board and, if using, top with the 1 tablespoon butter. Tent loosely with foil and let rest 8–10 minutes. Slice the steak against the grain into thin strips.

Arrange sliced hanger steak on a serving platter or individual plates.

Spoon chimichurri generously over the sliced steak or serve on the side. Sprinkle the crispy shallots over the steak for crunch and extra flavor. Garnish with the fresh parsley leaves. Serve immediately.

Leftover chimichurri will keep refrigerated in an airtight container for up to 5 days. Reheat steak slices gently if desired and add fresh chimichurri before serving.