Recipes Grilled Hanger Steak with Bacon Chimichurri 4.0 (5,134) Add your rating & review These herb-marinated steaks are accompanied by chimichurri, a South American sauce for grilled meats made with olive oil, parsley and garlic. E. Michael Reidt's chimichurri has an indulgent addition to the classic recipe: bacon. More Steak Recipes By E. Michael Reidt Updated on October 19, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Victoria Pearson Active Time: 45 mins Total Time: 45 mins Yield: 8 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 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. 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. 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. 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. Suggested Pairing Chilean Cabernet Sauvignon often has a delicate herbal note, which echoes the herbal marinade for these flavorful steaks. Rate it Print