Grilled Hanger Steak w/ Chimichurri
Makes 4 Servings
- ½ cup Cilantro, minced
- ¼ cup Pasrley, minced
- 1 ea Shallot, minced
- 3ea Garlic Cloves, minced
- 1tsp Crushed Red Pepper Flake
- ½ cup Red Wine Vinegar
- ¾ cup Good Quality Olive Oil
- To Taste Salt & Pepper
- 1 pack Grass Fed Hanger Steak
Mix all ingredients together and adjust seasoning with salt & pepper as needed.
Start a grill on high heat.
Pat dry with a paper towel and season the steaks with salt and pepper.
Place over direct heat and grill until charred on both sides and medium rare, approx. 3-4 minutes per side.
Transfer to a cutting board and let rest, 5-7 minutes. Slice thinly and serve with the sauce on top.