Ingredients
Scale
- 2 Hanger Steaks (about 1.75 lbs), room temperature
- 2 tablespoons Olive Oil
- 1 teaspoon Sea Salt
- Flat bread or Pita
- Hummus (store-bought or homemade)
Red Chimichurri
- 1 heaping cup red cherry tomatoes
- 2 tablespoons chopped red onion
- 3 garlic cloves
- 1/2 cup olive oil
- large pinch of salt and pepper
- 1/2 teaspoon smoked paprika
- 1 pinch chili flakes
- 1 cup fresh parsley
- 1 lemon, juice (reserve the lemon)
- 1 tablespoon red wine vinegar
- 2 scallions
Instructions
- Using a blender, hand blender or food processor. Process all the red chimichurri ingredients together. Set aside to be used later.
- Using a grill pan or grill, heat on high. Lather the olive oil on both sides on the steaks, then salt them on both sides. When the grill is hot and smoking. Add the steaks. Let them cook for 4-6 minutes on the first side. Flip over and cook another 4-6 minutes or until it’s cooked to your liking. Remove and let rest on a plate or cutting board. Add the lemons and scallions to the grill – grill for 2-3 minutes and remove. Add your flatbread or pita to the grill and cook to heat up on both sides. Turn the heat off of the grill.
- Once the steak has rested at least 5 minutes, slice it thinly.
- To assemble, using one flatbread at a time, spread about 2 tablespoons of hummus. Add 5 or so slices of steak. Drizzle the top with the red chimichurri sauce – bring more to the table, because I know you’ll want it.
- Prep Time: 5
- Cook Time: 15
- Category: beef
- Method: grill