Grilled Grass Fed Hanger Steak Recipe

Cooking Instructions

1. 1

   Prepare the Chimichurri

   In a food processor, combine garlic, parsley, red wine vinegar, olive oil, red pepper flakes, salt, and black pepper. Blend until smooth and set aside.

2. 2

   Prepare the Sweet Potato Tostones

   Peel and slice the sweet potatoes into 1-inch thick rounds. Boil them in salted water until tender, about 10 minutes. Drain and let cool slightly.

3. 3

   Fry the Sweet Potato Tostones

   Flatten each sweet potato round slightly and fry in hot oil until golden brown and crispy. Drain on paper towels and season with salt.

4. 4

   Grill the Steak

   Season the hanger steak with salt and black pepper. Preheat the grill to medium-high heat. Grill the steak for about 4-5 minutes on each side for medium-rare, or until desired doneness. Let rest for 5 minutes.

5. 5

   Sauté the Shishito Peppers

   In a skillet, heat a little olive oil over medium heat. Add the shishito peppers and sauté until they are blistered and slightly tender, about 5-7 minutes.

6. 6

   Prepare the Aioli

   In a bowl, mix mayonnaise with lemon juice. Stir until combined.

7. 7

   Serve

   Slice the steak against the grain. Serve with sweet potato tostones, sautéed shishito peppers, chimichurri, and aioli on the side.