Mix paprika, onion powder, garlic powder, salt, cayenne, chili powder, and black pepper in a bowl.

Rub the spice mixture over the hanger steaks.

Place the steaks on a wire-racked baking sheet.

Refrigerate the steaks overnight.

Combine parsley, cilantro, red wine vinegar, and minced garlic in a food processor.

Pulse until combined but still coarse (about 10 pulses).

Add crushed red pepper.

Slowly drizzle in olive oil and pulse about 5 more times.

Season chimichurri with salt and pepper and set aside to meld flavors.

Heat vegetable oil in a large skillet over medium heat for plantains.

Add plantains in batches, avoiding overcrowding.

Fry each side of the plantains until dark brown.

Remove plantains with a spider and drain on paper towels.

Season the plantains with garlic salt while hot.

Heat a large cast-iron skillet over medium heat for steaks.

Add vegetable oil to the skillet.

Sear all sides of the hanger steaks until crusty and dark, about 4-5 minutes per side.

Check the internal temperature of the steak with an instant-read thermometer (135 degrees F for medium-rare).

Let the steak rest for 5 minutes before slicing and serving.