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.
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I had to use flank steak instead of hanger steak, which makes me sad. That said, it was delicious, the flank steak worked, and this is a really simple meal to make.
Prep: Cook:
Serves: 4 Level: Easy
by Cooking Up Memories in
Main Courses
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
by Chanda | My Farmhouse Table in
Main Courses
Prep: Cook:
Serves: 6 Level: Easy
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