Hanger Steak with Red Chimichurri Sauce

By charlotteh371

Ingredients

• 2 1/4 tsp black peppercorns
• 1 medium red bell pepper, coarsly chopped
• 1 1/2 oz pitted kalamata olives, coarsley chopped
• 1 1/2 oz pitted green olives, coarsley chopped
• 1 small garlic clove, finely chopped
• 2 tbsp red wine vinegar
• 3/4 tsp smoked paprika
• 3/4 tsp dried oregano
• 1/4 cup extra virgin olive oil, plus more for brushing
• 1 1/2 tsp kosher salt, divided
• 2 (1 lb) hanger steaks, each cut in half crosswise

Preparation

Step 1

coarsley grind peppercorns in a pepper mill or spice grinder. You should have about 2 tsps ground black pepper. Set aside. pulse bell pepper, kalamata and green olives and garlic in a food processor until combined, 8 to 10 times. Add vinegar, paprika and oregano; pulse until finely chopped, about 5times. transfer to a bowl; whisk in oil. stir in 1/4 tsp each of the ground black pepper and salt. let stand at room temp 1 hour.
meanwhile stir together remaining 1 3/4 tsp ground black pepper and 1 1/4 tsp salt in a small bowl. brush steaks lightly with oil; sprinkle evenly with black pepper-salt mixture. let stand at room temp 30mins.
heat a large cast iron skillet over medium high. add steaks; cook until well browned and thermometer inserted into thickest part of meat registers 130 (for medium rare), about 6mins, turning halfway through cooking. transfer steaks to a cutting board; let rest about 5mins. slice against the grain; serve with chimichurri sauce.