Grilled Hanger Steak with Bacon Chimichurri Recipe

Name: Grilled Hanger Steak with Bacon Chimichurri
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 garlic cloves, smashed; 4 thyme sprigs, coarsely chopped; 2 rosemary sprigs, coarsely chopped; 1 cup dry red wine; 1 medium red onion, minced; 2 tablespoons extra-virgin olive oil; Eight 6-ounce hanger steaks, trimmed; Salt and freshly ground pepper; 4 garlic cloves, quartered with germ removed; 1/2 cup packed flat-leaf parsley leaves; 1/4 cup packed oregano leaves; 1/4 cup rice vinegar; Juice of 1 lemon; 1 cup extra-virgin olive oil; Salt and freshly ground pepper; 1/2 pound sliced bacon

Servings: persons

8 garlic cloves, smashed
4 thyme sprigs, coarsely chopped
2 rosemary sprigs, coarsely chopped
1 cup dry red wine
1 medium red onion, minced
2 tablespoons extra-virgin olive oil
Eight 6-ounce hanger steaks, trimmed
Salt and freshly ground pepper
4 garlic cloves, quartered with germ removed
1/2 cup packed flat-leaf parsley leaves
1/4 cup packed oregano leaves
1/4 cup rice vinegar
Juice of 1 lemon
1 cup extra-virgin olive oil
Salt and freshly ground pepper
1/2 pound sliced bacon

1
In a large, shallow dish, combine the garlic, thyme, rosemary, wine, onion and olive oil.
2
Add the hanger steaks and turn to coat thoroughly.
3
Cover and refrigerate for at least 4 hours or overnight.
4
In a food processor, pulse the garlic, parsley, oregano, vinegar, lemon juice and olive oil until the herbs are pureed.
5
Scrape into a bowl and season with salt and pepper.
6
In a large skillet, cook the bacon in 2 batches over moderate heat until crisp, about 8 minutes.
7
Drain on paper towels and let cool, then finely chop.
8
Pour all but 2 tablespoons of the bacon fat from the skillet.
9
Light a grill.
10
Scrape the marinade off the steaks and season them with salt and pepper.
11
Grill the steaks over a hot fire until charred all over, about 10 minutes for medium-rare meat.
12
Transfer to a cutting board and let rest for 5 minutes.
13
Meanwhile, heat the bacon fat in the skillet.
14
Add the chimichurri and bring to a simmer over high heat.
15
Remove from the heat and stir in the bacon.
16
Pour the sauce into a serving bowl.
17
Carve the steaks crosswise into thick slices and serve immediately with the chimichurri.

1578

kcal

Calories

Fat

148

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 16 ingredients. The key ingredients include: 8 garlic cloves, smashed, 4 thyme sprigs, coarsely chopped, 2 rosemary sprigs, coarsely chopped, 1 cup dry red wine, and more.

Yes, Grilled Hanger Steak with Bacon Chimichurri falls under the Meat & Poultry 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.

Grilled Hanger Steak with Bacon Chimichurri

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