Chimichurri Hanger Steak Recipe (w/ Uruguayan Sauce)

I've been working with hanger steak for years, and I can tell you it's one of the most underrated cuts in the meat case. This chimichurri hanger steak recipe has become my go-to when I want to impress guests without spending hours in the kitchen.

The rich beefy flavor of hanger steak pairs perfectly with the bright, herbaceous chimichurri sauce - it's like they were made for each other.

What I love most about this dish is how the steak cooks quickly on high heat, giving you a beautiful crust while staying tender inside.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 8 minutes
• Total Time: 28 minutes
• Servings: 4

Ingredients

For the Hanger Steak:

• 2 lbs hanger steak, trimmed
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder

For the Chimichurri Sauce:

• 1 bunch cilantro, stems removed
• 1/2 cup fresh parsley, chopped
• 4 garlic cloves, minced
• 1 small shallot, finely chopped
• 1/3 cup olive oil
• 3 tbsp red wine vinegar
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

Step 1: Prepare the Chimichurri Sauce

Start by making your chimichurri sauce in a food processor or small bowl. Combine the cilantro, parsley, garlic, and shallot, then pulse or stir until everything is finely chopped. Slowly add the olive oil, red wine vinegar, oregano, red pepper flakes, salt, and pepper. Mix until you get a thick, chunky consistency that coats a spoon. Set aside half the sauce to serve with the finished steak, and save the remaining sauce for marinating.

Step 2: Marinate the Steak

Pat your hanger steak dry with paper towels and season both sides with salt, pepper, and garlic powder. Place the steak in a dish and coat it with about half of your chimichurri sauce, making sure to cover both sides completely. Let the beef marinate at room temperature for 15-20 minutes, or refrigerate for up to 2 hours if you have more time. This step helps the flavor penetrate the meat and makes it even more tender.

Step 3: Prepare Your Grill or Skillet

Preheat your charcoal or gas grill to high heat, or heat a cast iron skillet over medium high heat on the stovetop. If using a grill, make sure your grates are clean and lightly oiled to prevent sticking. For skillet cooking, add a tablespoon of oil once the pan is hot. You want your cooking surface really hot before adding the steak - this is key to getting that perfect sear.

Step 4: Cook the Steak

Remove the steak from the marinade and place it on your hot grill or in the cast iron skillet. Cook for 3-4 minutes on one side without moving it - this creates that beautiful crust. Flip to the other side and cook for another 3-4 minutes for medium rare, or until it reaches your desired doneness. Hanger steak is best served medium rare to medium, as it can become tough if overcooked.

Step 5: Rest and Slice

Transfer the cooked steak to a cutting board and cover it loosely with foil. Let it rest for 5 minutes - this allows the juices to redistribute throughout the meat. After resting, slice the steak against the grain into thin strips. This is important because hanger steak has a pronounced grain, and cutting against it makes each bite more tender.

Step 6: Serve

Arrange the sliced hanger steak on a platter and spoon the reserved chimichurri sauce generously over the top. Stir the sauce before serving to make sure all the flavors are well combined. Serve immediately while the beef is still warm and the sauce is fresh and flavorful

"Hanger steak is the butcher's secret - it's got incredible flavor but needs to be cooked right. High heat, don't overcook, and always slice against the grain. That's the whole game right there."

- Michael Symon, Chef & Restaurateur

Recipe Notes

• Let the steak reach room temperature before cooking: Cold meat straight from the refrigerator won't cook evenly, leading to a tough exterior and cold center. Taking it out 15-20 minutes early makes a huge difference in tenderness.
• Don't skip the marinade step: Even a short 15-minute marinade helps break down the muscle fibers and infuses the meat with flavor. The acid in the vinegar and the enzymes in the herbs work together to make the steak more tender.
• Use high heat for the perfect sear: Hanger steak needs high heat to develop that flavorful crust quickly. Whether you're using a gas grill, charcoal grill, or cast iron skillet, make sure it's screaming hot before the meat hits the surface.
• Always cut against the grain: Hanger steak has long muscle fibers that run in one direction. Cutting perpendicular to these fibers shortens them, making each bite much more tender and easier to chew.
• Save some sauce for serving: Don't use all your chimichurri as a marinade - the fresh, bright flavors of the reserved sauce really shine when spooned over the finished steak.

Nutrition Facts (Per Serving)

• Calories: 420
• Protein: 35g
• Fat: 28g
• Carbs: 3g
• Sugar: 1g
• Cholesterol: 95mg
• Sodium: 650mg

How to Pick the Right Hanger Steak

I always tell people that buying a good hanger steak is half the battle - here's what to look for at the butcher or grocery store.

• Look for a deep red color with minimal fat: Good hanger steak should have a rich, deep red color without too much visible fat. Unlike ribeye, this cut gets its flavor from the muscle itself, not marbling.
• Check that it's properly trimmed: Your butcher should remove the tough center membrane that runs through the middle of the cut. If it's not trimmed, ask them to do it or you'll have to remove it at home.
• Choose steaks that are 1 to 1.5 inches thick: Thinner cuts will overcook too quickly, while thicker ones won't develop a good crust before the center is done. This thickness gives you the perfect balance.
• Make sure it feels firm to the touch: Fresh hanger steak should feel firm and spring back when you press it gently. Avoid any pieces that feel mushy or have an off smell.
• Consider alternatives if hanger isn't available: If your store doesn't carry hanger steak, flank steak or skirt steak work well with this chimichurri sauce recipe, though they'll have slightly different cooking times and textures.

My Secret Tips for Perfect Steak with Chimichurri Sauce

After years of making this recipe, here are the 5 tricks that make all the difference.

1. Use fresh herbs only: Dried herbs just don't give you the bright, fresh flavor that makes chimichurri special. The cilantro and parsley should look vibrant and smell fragrant when you buy them.
2. Make the sauce by hand for better texture: While a food processor works, I prefer chopping everything by hand with a sharp knife. You get better control over the consistency and avoid turning it into a paste.
3. Don't marinate too long: Unlike tougher cuts, hanger steak only needs 15 minutes to 2 hours in the marinade. Any longer and the acid starts to make the surface mushy instead of tender.
4. Let the sauce sit while the steak marinates: The flavors in chimichurri get better as they sit together. Make it first, then use half for the marinade and let the other half develop while you cook.

Best Side Dishes to Serve With Hanger Steak

Here are my favorite sides that complement this grilled hanger steak perfectly.

1. Grilled Sweet Potato Wedges

Cut sweet potatoes into thick wedges, brush with oil, and grill alongside your steak. The natural sweetness balances the tangy chimichurri beautifully, and they develop great char marks on the grill.

2. Simple Mixed Greens Salad

A light salad with arugula, spinach, and a basic vinaigrette cuts through the richness of the beef. I like to add some cherry tomatoes and red onion for extra freshness that complements the herbs in the sauce.

3. Charcoal Grilled Corn on the Cob

Corn cooked over charcoal gets that smoky flavor that pairs perfectly with the herbaceous chimichurri. Brush with butter and sprinkle with a bit of salt - simple but delicious.

4. Roasted Baby Potatoes with Herbs

Small potatoes roasted until crispy on the outside and fluffy inside make a great base for any extra chimichurri sauce. Season them with salt, pepper, and a bit of oregano to tie the flavors together.

5. Grilled Asparagus Spears

Thick asparagus spears grilled until just tender-crisp adds color and nutrition to the plate. Drizzle them with a little olive oil and lemon juice for a bright contrast to the rich steak.

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