Culinary Institute of America Recipe
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Grilled Hanger Steak with Chimichurri Sauce

Delicious Served with Grilled Sweet Potatoes

Pair a prized cut of steak with a vibrant Argentinian herb sauce.

Improve your grilling by watching our video on how to grill a hanger steak. Learn the science behind the Maillard reaction (an easy way to determine the doneness of meat by touching it with your finger), and find out the right way to slice a steak to keep it tender.

The following recipe, along with more than 175 others, are explained and illustrated in The Culinary Institute of America's Grilling cookbook.

Grilled Hanger Steak with Chimichurri Sauce recipe by The Culinary Institute of America



Hanger Steak

Makes 4 Servings

  • Four 8-ounce hanger steaks, trimmed
  • 2 tablespoons olive oil
  • 2 teaspoons salt, or to taste
  • 2 teaspoons pepper, or to taste

Chimchurri Sauce

  • 2 garlic cloves, minced
  • 1/2 shallot, minced
  • 5 1/2 tablespoons finely chopped Italian parsley
  • 1 tablespoon finely chopped oregano
  • 1 tablespoon good-quality red wine vinegar
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/4 teaspoon red pepper flakes

Grilled Sweet Potatoes

Makes 4 Servings

  • 3 medium-size sweet potatoes
  • 2 tablespoons olive oil
  • Salt and pepper to taste


Grilled Hanger Steak

  1. Preheat a gas grill to medium heat. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash. Spread the coals in an even bed. Clean the cooking grate.
  2. Brush the meat with oil and season well with salt and pepper. Grill the steaks over direct heat until marked, about 2 minutes on each side. Move the steaks to the cooler part of the grill and continue to grill over indirect medium heat until the desired doneness is achieved.
  3. Allow to rest briefly before serving, cut across the grain. Serve with the Chimichurri Sauce and Grilled Sweet Potatoes (recipes follow).

Chimichurri Sauce

  1. Mix together all of the ingredients and allow the sauce to sit at room temperature for a minimum of 1 hour to allow the flavors of the sauce to develop.

Grilled Sweet Potatoes

  1. Rinse and brush the sweet potatoes and dry thoroughly. Leave the peels on and cut them on a bias into half-inch slices.
  2. In a large bowl, add the olive oil, salt, and pepper. Add the cut sweet potatoes to the bowl and toss them to coat.
  3. Grill the sweet potatoes over direct heat, turning once, until marked on both sides, about 3 minutes per side. Turn the sweet potatoes over and move to indirect heat. Grill the potatoes, covered and turning as necessary, until tender throughout, about 6 to 8 minutes.
 Steak Per Serving: 380 CALORIES, 37 g PROTEIN, 1.5 g CARBOHYDRATES, 0 g FIBER, 25 g TOTAL FAT (6.5 g saturated fat), 643 mg SODIUM, 71 mg CHOLESTEROL Sweet Potato Per Serving: 137 CALORIES, 2 g PROTEIN, 18 g CARBOHYDRATES, 3 g FIBER, 7 g TOTAL FAT (1 g saturated fat), 176 mg SODIUM, 0 mg CHOLESTEROL

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