Hanger Steak is a cut that’s well suited to grilling and is filled with beefy flavor and texture. I am using the delicious Latin infused flavors of chili and lime to add an additional layer of interest. The Chili Lime Chimichurri is ridiculously simple. Made with flat-leaf parsley, garlic, lime and chili infused salt it is a refreshing counterpoint to the grilled meat.
A little about Hanger steak, also known as butcher’s steak: Hanger steak can be quite hard to find at your local grocer’s meat section. It got the name, butcher’s steak, because it is so flavorful that butchers kept it for themselves. Today, the hangar steak is making a comeback and quite popular in restaurants and are often saved for wholesale making them even harder to find. I am blessed with a cattle rancher next door and he will save me one or two here and there, but even he is a bit stingy with it. If you cannot find it go ahead and substitute skirt steak or flank steak.
In a small bowl, whisk together 4 tablespoons Dijon mustard, 3 cloves minced garlic, 2 sprigs finely chopped rosemary, a pinch of crushed red pepper, and the juice and zest from 1 lime.
Rub this into 1 pound of hanger steak and refrigerate overnight, or at least for 2 hours.
Chili Lime Chimichurri:
Using a food processor add 1 cup firmly packed Italian parsley leaves, 3-4 garlic cloves, 2 tablespoons fresh oregano leaves, 2 tablespoons fresh lime juice, 1/2 teaspoon chili lime salt. Pulse 1 – 2 times. With the food processor on stream 1/3 cup extra virgin olive oil into the feed tube. Set aside until ready to use. Do not refrigerate but keep at room temperature.
Get the grill ready. Season the steaks with salt. I love to use Cedar Oak Farms Chili Lime Salt for an additional burst of yum!
When the coals are red hot brush the grill grate will oil. Soak a paper towel in oil and using tongs wipe the grate with the oil-soaked paper towel. Place the steaks on the grill. As they cook, brush them with excess marinade.
Grill the steaks to your desired doneness. Hanger steak is thicker than other steaks. I had the grill at 300°F – 350°F and cooked it 10 – 15 minutes per each side for a medium rare steak. It’s hard to give you exact grill times as it changes based on thickness. The best way is to eyeball it or cut a slit in the center. Remove from grill and let rest of 5 minutes.
Slice the steak and top with the chimichurri. And since it is potato harvest time I am serving it along side mashed yukon potatoes and grilled red onion.
To tie it all together I added a little chili lime oil to the plate.
- 1 pound hanger steak
- Chili Lime Salt
- 4 tablespoons Dijon mustard
- 3 cloves garlic, minced
- 2 sprigs rosemary, finely chopped
- 1 lime, zested and juiced
- Pinch of crushed red pepper
- 1 cup firmly packed Italian parsley leaves
- 3-4 garlic cloves
- 2 tablespoons fresh oregano leaves
- 1/3 cup extra virgin olive oil
- 2 tablespoons fresh lime juice
- 1/2 teaspoon chili lime salt
Whisk the marinade ingredients in a small bowl and smear over the hanger steak. Refrigerate overnight, or for at least two hours.
Right before grilling make the chimichurri. Add the mustard, garlic, rosemary, and lime zest and juice to a food processor bowl. Pulse 1 – 2 times. With the processor on stream the olive oil into the feed tube. Transfer to a bowl. Season with salt and let stand until ready to use.
Remove the steak from the marinade but do not discard.
Season the steak with salt. Oil the grill grate and center the steak over the hot coals. Brush with the saved marinade. Grill for 4 minutes, turn, brush with marinade, and grill an additional 4 minutes, for medium.
Remove from grill and let rest 5 minutes. Slice and spoon the chimichurri over steak. Serve immediately.