Follow these steps for perfect results
flat-leaf parsley
packed
jalapeno
seeded
garlic
minced
mint leaves
minced
extra virgin olive oil
red wine vinegar
crushed red chili flakes
salt
to taste
pepper
to taste
cayenne
to taste
panko
hanger steak
about
Mince parsley, jalapeno, and garlic.
Combine minced ingredients with mint, oil, and vinegar in a bowl.
Season the mixture with chili flakes, salt, pepper, and cayenne.
Reserve 3 tablespoons of the chimichurri mixture.
Add panko to the remaining chimichurri.
Butterfly the hanger steak.
Pound thicker areas of the steak to create a uniform thickness.
Spread the chimichurri-panko mix on one side of the steak.
Fold the steak over and secure with skewers.
Coat the outside of the steak with the reserved chimichurri.
Chill the steak for 3 hours.
Preheat the grill or broiler.
Allow the steak to come to room temperature.
Grill or broil the steak to medium-rare, about 6-8 minutes per side.
Let the steak rest for 10 minutes.
Remove the skewers.
Slice the steak into thick slices.
Serve immediately.
Expert advice for the best results
Marinate the steak for at least 3 hours for maximum flavor.
Use a meat thermometer to ensure the steak is cooked to your desired level of doneness.
Let the steak rest after cooking to allow the juices to redistribute.
Everything you need to know before you start
15 minutes
Chimichurri sauce can be made ahead of time.
Slice the steak against the grain and arrange on a platter. Garnish with fresh parsley and a drizzle of extra chimichurri sauce.
Serve with roasted vegetables or a side salad.
Serve with mashed potatoes or rice.
Pairs well with the rich flavor of the steak.
The hoppy bitterness cuts through the richness of the steak.
Discover the story behind this recipe
Chimichurri is a staple condiment in Argentinian cuisine.
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