Grilled Seared Hanger Steak* Recipe

Make chimichurri

Roughly chop the parsley, cilantro (if using), and oregano. In a food processor or by hand in a bowl, combine herbs, garlic, red wine vinegar, lemon juice, red pepper flakes, salt, and pepper. Pulse or finely mince until herbs are well chopped but not pureed. Gradually whisk in 1/4 cup extra-virgin olive oil until emulsified. Taste and adjust salt, pepper, or acidity. Let rest at room temperature for at least 15 minutes to allow flavors to marry.

Prepare potatoes

Cut potatoes into 1/3- to 1/2-inch fries. Rinse under cold water until water runs clear to remove excess starch. Pat completely dry with a towel.

Cook fries (two options)

For frying: Heat vegetable oil in a deep pot to 325°F (163°C). Fry potatoes in batches for 3–4 minutes until tender but not browned. Remove and drain on paper towels. Increase oil to 375°F (190°C) and return fries in batches for 1–2 minutes until golden and crisp. Drain and season immediately with salt, pepper, and optional garlic powder. For oven fries: Toss dried fries with 2 tbsp of the oil, spread in a single layer on a rimmed baking sheet, bake at 425°F (220°C) for 25–30 minutes, flipping halfway, until crisp and browned. Season immediately.

Bring steak to room temperature

Remove hanger steak from the refrigerator 30–45 minutes before cooking so it reaches room temperature; this promotes even cooking.

Season steak

Pat the steak dry with paper towels. Rub both sides with 1–2 tbsp olive oil, then season evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Grill and sear

Preheat grill to high (450–500°F / 230–260°C) or heat a heavy cast-iron skillet over high heat until smoking. If using grill, place steak over direct heat and sear for 3–4 minutes per side for medium-rare (internal temp ~125–130°F / 52–54°C). If using skillet, add a thin coat of oil and sear 3–4 minutes per side. For thicker steaks or desired doneness, adjust time: 2–3 minutes per side for rare, 5–6 minutes per side for medium. Once reached, transfer to a cutting board and rest loosely tented with foil for 8–10 minutes to redistribute juices.

Slice steak

Trim any silver skin if present. Slice the hanger steak against the grain into 1/4-inch slices. Arrange on a platter or plates.

Finish

Spoon chimichurri over sliced steak or serve on the side for guests to add to taste.

Assemble salad

In a large bowl, combine mixed salad greens, cherry tomatoes, and sliced red onion. Whisk together 1 tbsp olive oil, 1 tsp red wine vinegar or lemon juice, 1/4 tsp kosher salt, and a pinch of black pepper; toss with the greens just before serving.

Divide fries and garden greens among plates. Place sliced hanger steak alongside or atop the greens. Drizzle additional chimichurri over the steak and serve any extra on the side. Serve immediately while steak is warm and fries are crisp.