and if you’ve tasted one you know why. It’s flavorful, and the long, boxy shape makes it easy to get a little char on every side. Give all four sides a nice dusting of salt and let it sit while you make the chimichurri.
If you’ve got herbs in the garden, summer grilling provides a lot of opportunities to use them. The Argentinian sauce Chimichurri, a member of the green sauce/salsa verde family of fresh herb condiments, makes everything taste better, and it’s especially good with steak. It’s sometimes spiked with dried red chile flakes, but we use blistered fresh chiles for their bright heat.
For the shopping list
Jalapeño or Serrano Chiles (Use Anaheims for milder)
Fresh Oregano or 1 tablespoon dried Pantelleria Oregano
From the kitchen
Grill if you have it, you can also sear on a pan and finish in the oven!
Start by cooking a few jalapeño or serrano chiles (for a milder version, substitute Anaheims for one or all) in a slick of olive oil over medium heat until blistered and soft, about 20 minutes. Let cool, pul off the stems, and chop coarsely. You can remove some of the seeds and white membrane from hot chiles to reduce their heat if you want.
Chop several cloves of garlic, a big handful of flat-leaf parsley, and a smaller handful of fresh oregano or a tablespoon of Pantelleria oregano. Stir it all together with about a quarter cup of extra virgin olive oil, 2 tablespoons of Katz trio red wine vinegar, and few pinches of flor de sal.
Like strip and flank steaks, the hanger is best-cooked medium-rare (about 115° internal temp) or medium (120°-ish). On a hot grill that’s a couple of minutes on each side, then a few more with indirect heat. Or sear on the stovetop, then pop in a hot oven for another 10-12 minutes.
Be sure to let the steak rest for at least 10 minutes, then cut across the grain into slices.
Serve with plenty of the chile chimichurri alongside