Ingredients

• Steak
  1. 8 garlic cloves, smashed
  2. 4 thyme sprigs, coarsely chopped
  3. 2 rosemary sprigs, coarsely chopped
  4. 1 cup dry red wine
  5. 1 medium red onion, minced
  6. 2 tablespoons extra-virgin olive oil
  7. Eight 6-ounce hanger steaks, trimmed
  8. Salt and freshly ground pepper
• Chimichurri
  1. 4 garlic cloves, quartered with germ removed
  2. 1/2 cup packed flat-leaf parsley leaves
  3. 1/4 cup packed oregano leaves
  4. 1/4 cup rice vinegar
  5. Juice of 1 lemon
  6. 1 cup extra-virgin olive oil
  7. Salt and freshly ground pepper
  8. 1/2 pound sliced bacon

Directions

1. 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. 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.