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Hanger Steak with Chimichurri

Maple Marinated Hanger Steak with Chimichurri

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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Servings

4 Servings

Ingredients

  • 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
  • 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

Instructions

  •  1. Blend soy sauce, vinegar, syrup, garlic, salt, and pepper in a blender until smooth.
  • Toss steaks with mixture.
  • Marinate at room temperature, minimum 15 minutes.
  • 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.