Charcoal Grilled Hanger Steak with Chimichurri

by A.R. Valentien

Chimichurri

Parsley 3 Bunches Coarsely Chopped
Garlic 8 Cloves Minced
Extra Virgin Olive Oil 2 Tablespoons
Red Wine Vinegar` 2 Tablespoons
Lemon Juice 1 tablespoon
Ají Molido 1 Teaspoon
Salt & Pepper To Taste

Combine all ingredients and chill for 1 hour. Yields approximately 2 cups.


Hanger Steak

Hanger Steak 2 each About 2 pounds
Salt & Pepper To Taste
Chimichurri 2 Cups 1 Recipe

Season the Hanger Steak with salt and fresh cracked black pepper. Coat the meat with the chimiohurri and marinate over night in the refrigerator.
Grill the meat over hot coals to desired doneness. (7 to 8 minutes for medium rare)
Allow the meat to rest on a warm platter for at least 5 minutes before slicing. Slice the meat into thin strips against the grain.
Lay the meat over a bed of lettuce with a little thinly sliced red onion and drizzle with chimichurri dressing.

Chimichurri Dressing

Sour Cream 1 cup
Mayonnaise 1 cup
Buttermilk 1 cup
Chimichurri 1 cup
Salt & Pepper To Taste

Combine all ingredients together.