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Grilled Hanger Steak with Bacon Chimichurri

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Grilled Hanger Steak with Bacon Chimichurri

  • staff favorite STAFF FAVORITE
ACTIVE TIME: 45 MIN
TOTAL TIME: 45 MIN plus 4 hr marinating
SERVES: 8
These herb-marinated steaks are accompanied by chimichurri, a South American sauce for grilled meats made with olive oil, parsley and garlic. Reidt’s chimichurri has an indulgent addition to the classic recipe: bacon.
ingredients

STEAK

  • 8 garlic cloves, smashed
  • 4 thyme sprigs, coarsely chopped
  • 2 rosemary sprigs, coarsely chopped
  • 1 cup dry red wine
  • 1 medium red onion, minced
  • 2 tablespoons extra-virgin olive oil
  • Eight 6-ounce hanger steaks, trimmed
  • Salt and freshly ground pepper

CHIMICHURRI

  • 4 garlic cloves, quartered with germ removed
  • 1/2 cup packed flat-leaf parsley leaves
  • 1/4 cup packed oregano leaves
  • 1/4 cup rice vinegar
  • Juice of 1 lemon
  • 1 cup extra-virgin olive oil
  • Salt and freshly ground pepper
  • 1/2 pound sliced bacon
directions
  1. MARINATE THE STEAK: In a large, shallow dish, combine the garlic, thyme, rosemary, wine, onion and olive oil. Add the hanger steaks and turn to coat thoroughly. Cover and refrigerate for at least 4 hours or overnight.
  2. MAKE THE CHIMICHURRI: In a food processor, pulse the garlic, parsley, oregano, vinegar, lemon juice and olive oil until the herbs are pureed. Scrape into a bowl and season with salt and pepper. In a large skillet, cook the bacon in 2 batches over moderate heat until crisp, about 8 minutes. Drain on paper towels and let cool, then finely chop. Pour all but 2 tablespoons of the bacon fat from the skillet.
  3. Light a grill. Scrape the marinade off the steaks and season them with salt and pepper. Grill the steaks over a hot fire until charred all over, about 10 minutes for medium-rare meat. Transfer to a cutting board and let rest for 5 minutes.
  4. Meanwhile, heat the bacon fat in the skillet. Add the chimichurri and bring to a simmer over high heat. Remove from the heat and stir in the bacon. Pour the sauce into a serving bowl. Carve the steaks crosswise into thick slices and serve immediately with the chimichurri.
WINE Chilean Cabernet Sauvignon often has a delicate herbal note, which echoes the herbal marinade for these flavorful steaks. The 2005 vintage was terrific, as shown in wines like the berry-scented 2005 Hacienda Araucano or the juicy 2005 Viña Caliterra.