Grass-Fed Hanger Steak with Cilantro Chimichurri and Pickled Red Onions
Need a last minute dinner idea to please the whole family? This is the answer to your cooking dilemma prayers! The marinade and cooking process takes no time at all and you’ll save big bucks with this affordable cut of meat. And if you don’t like red meat, try this recipe out substituting chicken, fish, or even portobello mushrooms. Happy Eating!
preparation
preparation time
145 mins
cook time
15
servings
4
calories
422
ingredients
1.5 pounds Grass-fed hanger steaks
3 large clove garlic minced
2 tablespoons olive oil
2 tablespoons fresh lime juice
0.5 cup cilantro
0.5 cup flat leaf parsley
2 clove garlic
1 tablespoons fresh squeezed lime juice
0.25 cup extra virgin olive oil
0.5 chopped fresno pepper
0.5 red onion thinly sliced
1 tablespoons sugar
0.5 teaspoons sea salt
0.5 cup red wine vinegar
directions
Directions:
Place hanger steaks and next 4 ingredients into a resealable plastic bag and marinade steaks for 2 hours or overnight. In a small food processor, place cilantro, parsley, garlic, olive oil, lime juice, pepper, and seasoning. Puree till a thin paste forms. Refrigerate for 1 hour or make up to 3 days in advance. Make the pickled onions by placing the remaining ingredients in a glass bowl and placing into the refrigerator for 1 hour. Preheat your Kenmore grill or indoor grill pan to medium high heat. Grill the hangar steaks on all sides. Remove from the grill and finish cooking in a preheated oven set at 400* for an additional 5-7 minutes. Remove and let rest for 10 minutes on a cutting board. Slice and serve with chimichurri and pickled onions.
Kari Karch
Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.
