Entree: Argentina – Hanger Steak with Chimichurri (Hanger steak with Argentinian chimichurri sauce)
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
- 2 hanger steaks, approx. 12 oz (340 g) each - 1 tbsp (15 ml) vegetable oil for grilling - Salt to taste - Freshly ground black pepper to taste - For the chimichurri: - 1 cup (240 ml) (packed) fresh flat-leaf parsley, approx. 1 oz (30 g) - 1/2 cup (120 ml) (packed) fresh cilantro, approx. 0.5 oz (15 g) (optional) - 4 cloves garlic, minced - 2 tbsp (30 ml) red wine vinegar - 1/2 cup (120 ml) extra-virgin olive oil - 1/2 tsp (2 g) dried oregano - 1/4 tsp (1 g) red pepper flakes (adjust to taste) - Salt to taste - Juice of 1/2 lemon (about 1 tbsp (15 ml)) or to taste
Show original ingredient measurements
- 2 hanger steaks, approx. 12 oz (340 g) each - 1 tbsp (15 ml) vegetable oil for grilling - Salt to taste - Freshly ground black pepper to taste - For the chimichurri: - 1 cup (packed) fresh flat-leaf parsley, approx. 1 oz (30 g) - 1/2 cup (packed) fresh cilantro, approx. 0.5 oz (15 g) (optional) - 4 cloves garlic, minced - 2 tbsp (30 ml) red wine vinegar - 1/2 cup (120 ml) extra-virgin olive oil - 1/2 tsp (2 g) dried oregano - 1/4 tsp (1 g) red pepper flakes (adjust to taste) - Salt to taste - Juice of 1/2 lemon (about 1 tbsp / 15 ml) or to taste
Instructions
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.
1. Make chimichurri: finely chop parsley and cilantro (if using) or pulse in a food processor; mix with garlic, red wine vinegar, olive oil, oregano, red pepper flakes, lemon juice, and salt. Taste and adjust; set aside at room temperature. 2. Bring steaks to room temperature and pat dry; rub with 1 tbsp (15 ml) vegetable oil and season with salt and pepper. 3. Preheat a grill or heavy skillet to high heat. Grill steaks 3–5 minutes per side for medium-rare depending on thickness; let rest 8 minutes. 4. Slice steak against the grain, spoon chimichurri over the slices, and serve with additional chimichurri on the side.
Show original instructions
1. Make chimichurri: finely chop parsley and cilantro (if using) or pulse in a food processor; mix with garlic, red wine vinegar, olive oil, oregano, red pepper flakes, lemon juice, and salt. Taste and adjust; set aside at room temperature. 2. Bring steaks to room temperature and pat dry; rub with 1 tbsp vegetable oil and season with salt and pepper. 3. Preheat a grill or heavy skillet to high heat. Grill steaks 3–5 minutes per side for medium-rare depending on thickness; let rest 8 minutes. 4. Slice steak against the grain, spoon chimichurri over the slices, and serve with additional chimichurri on the side.
Per serving | Servings: 4
Nutrition estimated: November 5, 2026
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Fiber, Sugar, Sodium, Potassium, Calcium, Iron, Vitamin A and Vitamin C are known subtotals. Missing contributions are unknown, not zero.