Chimichurri Marinated Hanger Steaks

[Robert-R]

Local grocery store had a sale on choice CAB Hanger Steaks a while back, so I stocked up.
Was doing a little freezer diving & found a couple of them. Hmmmm.....

Rubbed with K salt, pepper & marinated them in chimichurri overnight and most of the day.

K Lump for fire & a mini-split of mesquite for smoke. Cooked indirect.

While the meat & spuds were doing their thing, made some Brazilian cheese rolls.

Seared the hanger steaks when they hit an internal temp of 120*.

Let them rest for 10 minutes.

Carved off a few slices.

Plate.

Some chimichurri dressing.

And the Brazilian cheese rolls. Time To Eat!!!

Gotta say the marinated meat with the dressing is the bomb!




Chimichurri dressing: equal parts chimichurri, mayo, sour cream & buttermilk.

 

[Rich G]

Looks spectacular, Robert!!! Beautiful plate, and you know just how I like my steak!

Good eats, my man!

R

 

[Rich Dahl]

Great looking plate Robert!

 

[Barb D]

WOW!!! That plate of food is to die for. Fantastic job Robert.

 

[Cliff Bartlett]

You killed it Robert. Plate shots are as nice as I've seen. Bet that chimichurry marinade added some delicious flavor.

 

[Dustin Dorsey]

That look amazing. The cook on those hanger steaks is perfect. I think my butcher is carrying them now. I need to try it. I've never been able to find k-lump in the wild.

 

[Stephen R]

Wonderful looking hangers. Grate cook!

 

[Kevin L (NKY)]

OMG, fantastic cook and plate shot.

 

[ChuckO]

More art from the master

Another killer cook Robert

 

[Pat G]

That plate of food looks amazing Robert, I bet it had tons of flavor. Thanks for sharing.

 

[Mark B]

Excellent job. That beef is cooked just the way I like it.....

 

[Daum]

Looks great! Mind sharing the recipe? Have a flank we're doing with chimichurri sauce tomorrow, but most recipes I've found don't do it over night. Would love to get a longer marinade on it to get more flavor.

Thanks!
Daum

 

[Robert-R]

Looks great! Mind sharing the recipe? Have a flank we're doing with chimichurri sauce tomorrow, but most recipes I've found don't do it over night. Would love to get a longer marinade on it to get more flavor.

Thanks!
Daum

Chimichurri

50/50 mix 1 bunch cilantro & 1 bunch parsley, chopped
8 cloves garlic, minced
3/4 cup olive oil
1/4 cup red wine vinegar
3 TBS lemon juice
1 tsp sea salt
1/2 tsp freshly ground pepper
1 tsp red pepper flakes

In a blender or food processor, combine all ingredients and mix well, but do not puree.
Let sit for at least 4 hours before serving or overnight.

The cook/recipe is the first post in this thread.

Good luck & post cook & pix.

 

[Timothy F. Lewis]

Thanks Robert, I have pretty much everything on the ingredient list so, I might make up something with it for tomorrow.

 

[Daum]

Thanks! Just whipped it together and threw the steak in the marinade. Mistakenly pulled i t a little too much and it's a bit finer than you have but tasted great! Will make a post once it is cooked tonight!

Thanks!
Daum