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Charred juicy hanger steak with a bold and tangy sauce!
Preheat the grill to high heat.
Sprinkle the hanger steaks with salt and pepper on all sides. Grill the steaks for 2-3 minutes per side for medium-rare, just over 3 minutes per side for medium.
Remove the steak from the heat and cover with foil to rest. (Never cut into to a steak before it’s had time to rest 5-10 minutes to redistribute all the juices.)
Meanwhile, place all the ingredients for the chimichurri in the food processor. Puree until mostly smooth.
Slice the hanger steak into 1/2 inch pieces and serve warm with chimichurri sauce drizzled over the top with side of Bush’s Texas Ranchero Grillin’ Beans.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!