a rare red meat appearance: hanger steak with chimichurri! (recipe below)
I don’t cook meat often (so please don’t yell at me if this isn’t perfect lol), but when I do, I tend to always crave it topped with herbs and greens. Chimichurri is a South American condiment particularly associated with Argentina. Both my paternal grandparents were from Argentina, and although I don’t have a ton of food memories associated with them, the one thing I always remember is summer BBQs with steak and chimichurri.
I’m pretty sure traditional chimichurri doesn’t contain cilantro (correct me if I’m wrong), but I added some in this recipe, which was adapted from @themodernproper. You can use chimichurri on other foods too like fish and veggies.
RECIPE (serves 2)
Steak
1 tbsp canola oil
1 lb hanger steak
Chimichurri
1 shallot, cut into wedges
1/2 cup parsley
1/4 cup cilantro
1 tbsp dried oregano
2 cloves garlic
1 tsp salt
1/2 tsp black pepper
3/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1/4 tsp crushed red pepper
Season steak with salt and pepper, and set aside.
In a food processor, pulse the shallot, parsley, cilantro oregano, garlic, salt and pepper until combined, but still slightly chunky.
In a small bowl, add the pulsed herb mixture, along with the red wine vinegar, olive oil, and crushed red pepper. Stir until combined.
Heat canola oil in a large cast-iron skillet on medium-high heat. Add the steak, and cook for 3 to 5 minutes on each side depending on how thick your steak is and how you want it cooked (I did 5 min). Remove from steak the pan and let rest for 5 minutes before cutting.
Serve and top with chimichurri (you will have extra!)