Hanger Steaks with Roasted Tomato & Basil Chimichurri with Buttered Potatoes
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Hanger Steaks with Roasted Tomato & Basil Chimichurri with Buttered Potatoes
- Total Time: 50 minutes
- Diet: Gluten Free
Description
Bright and flavorful with tender steaks and buttery potatoes.
Ingredients
- 2 cups mix of yellow, red cherry and heirloom tomatoes
- 1/2 yellow onion, sliced in half
- 2 tablespoon olive oil
- salt and pepper
- 2 garlic cloves, cut in half
- 4 tablespoons salted butter, cubed
- 12 oz. baby potatoes (I like using gold potatoes)
- 2-4 hanger steaks, room temperature (depending on how many people you are serving)
- 1 large handful fresh basil
- 1 tablespoon apple cider or red wine vinegar
- 1/2 teaspoon red pepper flakes
- 2-3 tablespoons olive oil
- zest from 1/2 lemon
Instructions
- Preheat your oven to 400F.
- On a baking sheet tray, mix the tomatoes (slice the larger ones in half), onion, olive oil and a sprinkle of salt and pepper. Roast for 15 minutes.
- Add in the 2 sliced garlic cloves – roast for another 5 minutes. Remove from the oven and let cool slightly. Add the tomato and onion mixture to a blender bowl.
- Using the same baking sheet tray, place the baby potatoes, butter and a sprinkle of salt + pepper. Toss to coat. Bake for 15-20 minutes or until the potatoes are browned and tender in the center.
- Meanwhile, heat your grill to high heat. Sprinkle the steaks with salt and pepper on all sides.
- When the grill is hot, add the steaks and cook for 3-4 minutes each side. The timing all depends on how you like your steaks cooked – we prefer medium rare. Remember the steaks will continue to cook slightly when removed from the oven. And always let your steaks rest before slicing into.
- While the steak and potatoes cook, blend the chimichurri sauce.
- To the blender bowl of tomatoes and onions, add in 1/2 handful fresh basil leaves, pinch each of salt and pepper, vinegar, red pepper flakes, 2 tablespoons olive oil and lemon zest. Blend until smooth but not completely pureed – some chunks and consistency is good to have.
- Remove from the blender and pour into serving bowl.
- To serve, either slice the steaks or serve whole. drizzle some of the chimichurri sauce over the steaks and serve with potatoes a nd more fresh basil.
Notes
Keep a few of the roasted tomatoes on a plate, instead of blending all of them. They are great as a garnish to accompany the steak + chimichurri sauce.
- Prep Time: 10
- Cook Time: 40
- Category: beef
- Method: stove-top
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