Hangar Steak with Chimichurri Sauce
Not the prettiest of pictures, but I completely forgot to even take one till I saw Patrick start on his second plate. Hence, the messy plate.
He was out on an appointment and I figured he was going to be hungry when he got back so I just whipped up something fast, and fast at the time was hangar steak with chimichurri sauce? Why? Because I had steak and I had cilantro that was going to go bad if I didn’t use it.
The steak was easy. Patrick likes his cooked medium so I just put it on a cookie sheet and cooked it at a high broil for five minutes on the first side, flipped it and cooked it on the second side for four minutes. Then you just let it rest. The hangar steak was probably two inches at its thickest.
While the steak was doing its thing, that’s when I made the chimichurri sauce.
Chimichurri Sauce Ingredients (you’ll have extra to keep in the fridge)
I didn’t measure, so all this is a guesstimate
2 large cups of cilantro
3 garlic cloves
3 very large pinches of salt
Very large pink of cracked red pepper
Small handful of Oregano
Lots of fresh cracked pepper
¼ cup of red wine vinegar
Olive Oil ¾ cup
Olive Oil 1 cup on the side
Throw in all of the ingredients except the 1 cup of olive oil to be kept on the side, into a large blender. Blend. Add in 1/4 of the olive oil you had on the side and blend. If it still doesn’t look like a sauce, slowly keep adding olive oil till you get the consistency that you want. You may not have to add all of it, it just depends on personal taste. You can also leave it a bit chunkier, or make it a bit smoother. However, do not blend till it looks like a smoothie.
When you are done blending, give it a taste. If you want it saltier, add salt.
We’ve been eating this sauce on everything. I really mean that. I’ve even been using it as spaghetti sauce.