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1
For the blackened hanger steak: Mix together the paprika, onion powder, garlic powder, salt, cayenne, chili powder and black pepper in a bowl.
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2
Rub the mixture over the hanger steaks and put the steaks on a wire-racked baking sheet.
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3
Place in the fridge overnight.
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4
For the chimichurri sauce: In a food processor, add the parsley, cilantro, red wine vinegar and garlic.
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5
Pulse until combined but still a bit coarse, about 10 pulses.
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6
Add in the crushed red pepper, and then slowly drizzle in the oil and pulse about 5 more times.
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7
Season with salt and pepper and set aside for the flavors to meld.
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8
(The chimichurri can be made up to 3 days in advance.)
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9
For the sweet fried plantains: Heat the vegetable oil in a large skillet over medium heat.
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10
Add the plantains in batches, taking care not to overcrowd the pan.
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11
Fry each side until dark brown.
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12
Using a spider, remove the plantains and drain on paper towels.
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13
Season with garlic salt when still hot.
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14
To cook the steaks, heat a large cast-iron skillet over medium heat.
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15
Add the vegetable oil and sear all 4 sides of the hanger steaks until crusty and dark, 4 to 5 minutes each side.
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16
The steaks are done when an instant-read thermometer reads 135 degrees F. Let rest for 5 minutes before slicing.
