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Maple Marinated Hanger Steak with Chimichurri

Hanger Steak with Chimichurri

 The maple marinade and the chimichurri sauce are the perfect combo for your Summer grilling. 

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


Maple Marinated Hanger Steak

  • 3 tablespoons soy sauce
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons pure maple syrup
  • 3 tablespoons oil
  • 3 garlic cloves, chopped 
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1 1/2 pounds hanger steak

Chimichurri Sauce

  • 1 bunch fresh parsley
  • 1 bunch fresh cilantro
  • 1/2 red onion
  • 3/4 cup extra-virgin olive oil
  • 2 cloves minced garlic
  • 4 tablespoons red wine vinegar
  • 1 teaspoon salt Juice from one lemon
  • 1/2 teaspoon crushed red pepper


 1. Blend soy sauce, vinegar, syrup, garlic, salt, and pepper in a blender until smooth.

2. Toss steaks with mixture.

3. Marinate at room temperature, minimum 15 minutes.

4. Sear the steak on a hot grill or cast iron pan on both sides until there is a nice char on each side.  Finish cooking to desired doneness in oven or on low on the grill.  

•For the chimichurri sauce: In a food processor add the parsley, cilantro, red onion, vinegar, and garlic. Pulse until combined but still a bit coarse, about 10 pulses. Add the crushed red pepper, lemon juice, and then slowly drizzle in the oil, pulsing about 5 more times. Season with salt and pepper and set aside for the flavors to meld. 

The chimichurri can be made up to three days in advance. 

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