Hanger Steaks with Roasted Tomato & Basil Chimichurri with Buttered Potatoes
Check out these colors. Loving the bright red and orange hues of this sauce!
It’s delicious with tender hanger steaks, browned bites of buttery potatoes and the tang of the freshly roasted tomatoes.
It’s for sure a twist on pesto – since I’ve been making batches all summer – it was high time to change things up a bit. Roasted tomatoes makes such a huge difference – along with some onions and garlic – it’s a game changer. The fresh basil, apple cider vinegar and really good olive oil – always helps too!
It’s the perfect steak and potatoes meal – yet light and so non traditional.
Other steak recipes you may love.
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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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
Scale
- 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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