How is it already the middle of November? I can’t handle it! Totally over the darkness I now have to drive home with. BOO!
In an effort to brighten up your week, I wanted to share this Chimichurri recipe with you. It’s a citrusy, delicious way to top off your steak, chicken, or really anything! We tried this recipe back when we did our first round of the Bon Appetit Cleanse and both Dave and I just loved it. The sauce is easy to make too, give it a try soon 🙂
Also, I can’t type “Hanger” steak without thinking of being “Hangry”… hmmm…
Hanger Steak w/ Orange-Oregano Chimichurri
Recipe from: Bon Appetit
1½ lb. hanger steak, center membrane removed, cut into 4 pieces
1 small garlic clove, grated
1 tsp. dried oregano
1 tsp. finely grated orange zest
freshly ground black pepper
½ cup chopped fresh flat-leaf parsley leaves
1 Tbsp. fresh orange juice
2 tsp. vinegar (red wine, cider, or white wine)
¼ cup extra-virgin olive oil, plus 2 tsp. olive oil, divided
- Remove steaks from the refrigerator 30 minutes before cooking. Combine garlic, oregano, and orange zest in a medium bowl; using the back of a spoon, crush with ¾ tsp. salt until fragrant. Mix in parsley, orange juice, and vinegar. Slowly whisk in ¼ cup extra-virgin olive oil until emulsified; season chimichurri with salt and pepper.
- Season steaks all over with salt and pepper. Heat remaining 2 tsp. olive oil in a large skillet over mediumhigh heat. Add steaks and cook, turning once, until browned and medium-rare, 4–6 minutes per side. Let rest at least 10 minutes before slicing against the grain. Serve steaks with chimichurri.
So good! Enjoy! I served this steak with Sweet Potato wedges and a spinach salad.