Chef Dave Martin’s Chimichurri Hanger Steak

Chef Dave Martin‘s Chimichurri Hanger Steak
Yields 1+ cups of marinade


Chimichurri Marinated Certified Angus Beef Brand Hanger Steak & Puree of Roasted Cauliflower2-3 lbs of Certified Angus Beef ® brand hanger steak or your favorite cut, trimmed of fat. (Other good choices are flank and skirt steak for this marinade)
1 cup extra virgin olive oil
½ cup roasted garlic
½ cup good sherry
¼ cup fresh parsley
¼ cup fresh cilantro
¼ cup fresh oregano
¼ cup fresh thyme leaves
½ cup red wine vinegar
1.5 Tbsp good paprika (smoked, Spanish or Hungarian)
1 tsp cayenne
2 tsp black pepper
2 Tbsp kosher salt


Blend all ingredients in food processor and taste for flavor and adjust as needed. Place cleaned steak into marinade for an hour or two or overnight. Grill outdoors, or in a hot skillet to desired degree of doneness (Dave suggests medium-rare).
Chef’s tip:Weather-permitting, you could skewer the meat and put on medium-high grill for 2-3 minutes. Cook to medium rare. Serve with your favorite side dishes.












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