Blackened Hanger Steak with Plantains and Chimichurri

1. 1

   For the blackened hanger steak: Mix together the paprika, onion powder, garlic powder, salt, cayenne, chili powder and black pepper in a bowl.

2. 2

   Rub the mixture over the hanger steaks and put the steaks on a wire-racked baking sheet.

3. 3

   Place in the fridge overnight.

4. 4

   For the chimichurri sauce: In a food processor, add the parsley, cilantro, red wine vinegar and garlic.

5. 5

   Pulse until combined but still a bit coarse, about 10 pulses.

6. 6

   Add in the crushed red pepper, and then slowly drizzle in the oil and pulse about 5 more times.

7. 7

   Season with salt and pepper and set aside for the flavors to meld.

8. 8

   (The chimichurri can be made up to 3 days in advance.)

9. 9

   For the sweet fried plantains: Heat the vegetable oil in a large skillet over medium heat.

10. 10

    Add the plantains in batches, taking care not to overcrowd the pan.

11. 11

    Fry each side until dark brown.

12. 12

    Using a spider, remove the plantains and drain on paper towels.

13. 13

    Season with garlic salt when still hot.

14. 14

    To cook the steaks, heat a large cast-iron skillet over medium heat.

15. 15

    Add the vegetable oil and sear all 4 sides of the hanger steaks until crusty and dark, 4 to 5 minutes each side.

16. 16

    The steaks are done when an instant-read thermometer reads 135 degrees F. Let rest for 5 minutes before slicing.

* Per serving · 4 servings · Values may vary.