Grilled Hanger Steak with Chimichurri
A Pairing for Ballentine Estate Grown Cabernet Sauvignon

Serves 4
45 Minutes To Prepare

Chimichurri originated in Argentina and every family has their own version of the recipe. It’s brilliant with  grilled meats and red wine.

Serve with Ballentine Estate Grown Cabernet Sauvignon.

INSTRUCTIONS

INGREDIENTS

1½–1¾ lb hanger steak, trimmed

1½ tbsp olive oil

1½ tsp kosher salt

¾ tsp freshly ground black pepper

1 tsp garlic powder

½ tsp smoked paprika

Chimichurri sauce - Download the recipe below.

DIRECTIONS

Start by preparing the chimichurri. While the chimichurri rests, prepare the hanger steak.


Pat the hanger steak very dry.

Rub with olive oil, then season evenly with the salt, pepper, garlic powder and smoked paprika.

Let the steak sit at room temperature for about 30 minutes before grilling.

Heat a grill to high heat, ideally around 450–500°F.

Grill the hanger steak for approximately 4–5 minutes per side for medium-rare, depending on thickness. Use temperature rather than time as your guide. Pull the steak at approximately 125–130°F for medium-rare.

Transfer to a cutting board and rest for 8–10 minutes.

Slice the steak. Hanger steak has very pronounced muscle fibers, so this is important: Look carefully for the direction of the grain and slice across it, rather than with it. Cut into thin slices, roughly ¼-inch thick.

Spoon a little chimichurri over the sliced steak and serve additional sauce at the table.