Chimichurri Hanger Steak Recipe

Name: Chimichurri Hanger Steak
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup packed flat-leaf parsley; 1/2 jalapeno, seeded; 1 garlic clove; 2 tablespoons minced mint leaves; 6 tablespoons extra virgin olive oil; 1 tablespoon red wine vinegar; 1/4 teaspoon crushed red chili flakes; Salt; pepper, to taste; Cayenne, to taste; 3 tablespoons panko; 1 hanger steak, about 2 pounds

Servings: persons

1 cup packed flat-leaf parsley
1/2 jalapeno, seeded
1 garlic clove
2 tablespoons minced mint leaves
6 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1/4 teaspoon crushed red chili flakes
Salt
pepper, to taste
Cayenne, to taste
3 tablespoons panko
1 hanger steak, about 2 pounds

1
Mince parsley, jalapeno and garlic and mix in a bowl with mint, oil and vinegar.
2
Season with chili flakes, salt, pepper and cayenne until it has a kick.
3
Reserve 3 tablespoons and add panko to rest.
4
Butterfly steak with a sharp knife, slicing it not quite all the way through, so it opens it like a book.
5
Lightly pound any thicker areas to make meat more uniform.
6
Spread chimichurri-panko mix on one side of cut surfaces, fold other side over and fasten the edge with metal or wooden skewers.
7
Coat outside of steak with reserved chimichurri.
8
Chill 3 hours.
9
Light grill or broiler and, while it heats, allow steak to come to room temperature.
10
Grill or broil steak to medium rare, about 6 to 8 minutes per side depending on heat.
11
Let rest 10 minutes, remove skewers and cut in thick slices.

371

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup packed flat-leaf parsley, 1/2 jalapeno, seeded, 1 garlic clove, 2 tablespoons minced mint leaves, and more.

Yes, Chimichurri Hanger Steak falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chimichurri Hanger Steak

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