Grilled hanger steak with chimichurri [Recipe]


Grilled hanger steak with chimichurri

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Need some ideas for what to have for dinner tonight? How about some steak? This hanger steak is best served hot off the grilled and covered in deliciously mouthwatering chimichurri sauce. For more great meals, visit the Meals on Heels by Mindy blog.

Prepared in 50 minutes or less.



  • 2 pounds hanger steak, room temperature

  • 1 cup water

  • 1 tablespoon salt

  • 1 cup fresh flat-leaf parsley, finely chopped

  • 3/4 cup fresh oregano, chopped

  • 1.5 teaspoons crushed red pepper flakes

  • 1/3 cup olive oil

  • 1/4 cup red wine vinegar

  • 6-8 cloves garlic, peeled and finely chopped

  • Fresh ground pepper to taste



  1. Preheat grill to high.

  2. Over medium heat bring water and salt to a boil in a saucepan. Allow to cool. In a separate bowl, combine fresh herbs, red pepper flakes, olive oil, red wine vinegar, chopped garlic and ground pepper. Whisk together with salt water mixture and set aside for 30 minutes.

  3. Pat meat dry with paper towels before generously seasoning with salt and fresh ground pepper. Grill meat on hottest section of the grill until browned on all sides, approximately 15-20 minutes.

  4. Place meat on cooler section of the grill and continue to cook to desired doneness, approximately 25 minutes for medium rare. Rest cooked meat on a platter for 15 minutes before slicing. Serve with chimichurri and fire-roasted tomatoes. Serves 4.