- 4
Ingredients
- Chimichurri sauce
- 2 garlic cloves, minced
- 1/2 shallot, minced
- 51/2 tablespoons finely chopped Italian parsley
- 1 tablespoon finely chopped oregano
- 1 tablespoon good-quality red wine vinegar
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon sugar
- 1/4 teaspoon red pepper flakes
- Four 8-ounce hanger steaks, trimmed
- 2 tablespoons olive oil
- 2 teaspoons salt, or to taste
- 2 teaspoons pepper, or to taste
Preparation
Step 1
For the chimichurri sauce: Mix together all of the ingredients and allow the sauce to sit at room temperature for a minimum of one hour to allow the flavors of the sauce to develop.
Preheat a gas grill to medium heat. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash. Spread the coals in an even bed. Clean the cooking grate.
Brush the meat with oil and season well with salt and pepper. Grill the steaks over direct heat until marked, about two minutes on each side. Move the steaks to the cooler part of the grill and continue to grill over indirect medium heat until the desired doneness is achieved.
Allow to rest briefly before serving, cut across the grain. Serve with the chimichurri sauce.