Ingredients
Scale
- 2–3 hanger steaks (sirloin or flat iron work great too), room temperature
- 1 tablespoon and 1 teaspoon chili powder
- 1/2 teaspoon salt, plus more
- 1/2 teaspoon black pepper, plus more
- 1/2 cup olive oil and 2 tablespoons
- 2–3 medium sized heirloom tomatoes (1 used 2 green and 1 red tomato)
- juice from 1/2 fresh lemon
- 1 tablespoon red wine vinegar
- 1 small bunch fresh cilantro
- 1 pinch red pepper flakes
Instructions
- Place the steaks in a sheet pan or plate. Rub the steaks with 1 tablespoon chili powder, salt and black pepper – rub on all the sides of the steak. Drizzle with 2 tablespoons olive oil and let sit at room temperature for at least 1 hour.
- Meanwhile, make the chimichurri. Using a blender or food processor – combine 1 teaspoon chili powder, a pinch of each salt and pepper, 1/2 cup olive oil, tomatoes, lemon juice, red wine vinegar, cilantro and red pepper flakes. Process until smooth and everything is combine. Let sit out until ready to serve.
- Heat your grill or grill pan over high heat. When it’s very hot, place the steaks down and let cook for 4-6 minutes on the first side. You really want it to char up and brown nicely. Flip over and cook for another 4-6 minutes. Grilling time varies since your steak wellness differs. We like ours medium to medium rare so I cook it 4 minutes on the final side.
- Remove from the grill to a cutting board and let rest for at least 5 minutes. Drizzle some of the chimichurri over the steaks and slice thinly.
Serve with more chimichurri at the table – because it’s that good.
- Prep Time: 5
- Cook Time: 25
- Category: beef
- Method: grill
- Cuisine: steak