Grilled Hanger Steak with Fresh Herb Chimichurri
Juicy, perfectly charred hanger steak paired with a vibrant, zesty chimichurri sauce that celebrates the fresh herbs of spring. This Argentine-inspired dish is ideal for outdoor grilling and delivers bold, satisfying flavours in every bite.
Ingredients
- 800g hanger steak, trimmed
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika
- 1 large bunch fresh flat-leaf parsley, finely chopped
- 4 tablespoons fresh oregano leaves, finely chopped
- 4 cloves garlic, minced
- 1 small shallot, finely diced
- 1 red chilli, deseeded and finely chopped
- 120ml extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1/2 teaspoon dried chilli flakes
- Juice of 1 lemon
Instructions
Remove the hanger steak from the refrigerator 30 minutes before cooking to bring it to room temperature.
Prepare the chimichurri by combining the parsley, oregano, garlic, shallot, fresh chilli, extra virgin olive oil, red wine vinegar, dried chilli flakes, and lemon juice in a bowl. Season with a pinch of salt and set aside.
Preheat your barbecue or grill to high heat, approximately 230°C.
Pat the steak dry with kitchen paper, then rub with olive oil and season generously with sea salt, black pepper, and smoked paprika.
Place the steak on the hot grill and cook for 4-5 minutes per side for medium-rare, or until the internal temperature reaches 63°C. For medium, cook until it reaches 71°C.
Remove the steak from the grill and rest on a cutting board for 5 minutes, loosely covered with foil.
Slice the steak against the grain into thin strips and arrange on a serving platter.
Spoon the fresh chimichurri generously over the sliced steak and serve immediately.
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