Hanger Steak, Chimichurri Sauce – Bruno Albouze

hanger steak

🥗Healthier: flank steak

💰Cheaper: sirloin

Flank steak is leaner, while sirloin is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers health benefits, while canola is budget-friendly.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar is a healthier alternative with a similar tang.

fresh parsley

🥗Healthier: fresh cilantro

💰Cheaper: dried parsley

Cilantro adds a unique flavor, while dried parsley is more economical.

Prepare chimichurri by finely chopping chives, Italian parsley, oregano, and shallots.

Add olive oil and season to taste, holding out the vinegar until just before serving.

Soak baby or fingerling potatoes in water, remove dark spots, and cut in half.

Crush one garlic head keeping the skin on each clove to prevent burning.

Cut onion in half and trim the ends.

Toss potatoes, onions, and garlic with olive oil, thyme, oregano, bay leaves, salt, and pepper.

Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius) and roast the potatoes for about 40 minutes.

Increase the oven temperature to 500 degrees Fahrenheit (260 degrees Celsius).

Season hanger steak with olive oil and salt, then sear each side for one minute in a very hot cast-iron pan.

Transfer the steak to the 500-degree oven and cook for about four minutes for medium-rare.

Season with ground black pepper and transfer to a plate, cover, and let rest for 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary