Chimichurri is an easy Argentinian-inspired marinade that will infuse your hanger steak with loads of savory flavor and a touch of heat!
What’s Chimichurri?
This beloved Latin American sauce comes in two varieties:
The first is green chimichurri, which is typically made with olive oil, red wine vinegar, some parsley, oregano, garlic, and seasonings.
The second is red chimichurri, which brings more heat by adding smoked paprika, dried red chili, pepper flakes, or cayenne to the same base ingredients.
While chimichurri is often used as a sauce for steaks, fish, and veggies, it also doubles as a flavorful marinade!
How To Make Chimichurri Marinade
The original Argentinian chimichurri have two dominant flavors: parsley and garlic, but there are plenty of variations to explore. For this recipe, you’ll need:
- Fresh parsley, features a clean and peppery taste with a touch of earthiness. Most recipes tend to use it as a garnish, but this time, we’re putting it centerstage.
- Dried oregano, works hand-in-hand with parsley to make the sauce super fresh and herbaceous.
- Garlic, for the sharp, deep flavor.
- Red pepper flakes, for a hint of spice.
- Smoked paprika, to achieve a subtle smoky flavor.
- White wine vinegar, contains acidic components that help tenderize the steak. Although the authentic recipe calls for red wine vinegar, I like this one better for its brighter and lighter taste.
- Extra-virgin olive oil, helps add richness to the marinade.
- Sea salt, rounds out the flavors and makes the herbs and spices pop!
There are 3 ways to mix these ingredients: you can (1) blend them in a food processor, (2) grind and combine your herbs and spices using mortar and pestle, or (3) finely chop them and whisk them in a bowl.
Tips for Making the Marinade
- I like to make this marinade ahead of time to let the flavors mingle. Then, when I’m ready to grill, that’s when I let my steak soak in the sauce.
- For hanger steak, I don’t marinate it for too long — 2 hours is just right for me. However, if you’re in a rush, 30 minutes should be enough time to season your beef cut.
- Since chimichurri is quite heavy on herbs, I like to thin it out with some olive oil or wine vinegar. That way, I can fully submerge my steak in the liquid.
Proper Storage
If you have any leftover marinade, transfer it to an airtight container and store it in the fridge for up to a week or two. But if you want to extend its shelf life even further, try freezing it!
Here’s how: simply pour the sauce into an ice cube tray, freeze, then transfer the cubes to a resealable bag to avoid contamination. The frozen marinade should be good for up to 3 months.
Chimichurri-Marinated Hanger Steak
This herby, garlicky, and deliciously vibrant blend is perfect to draw out the naturally rich flavor of your hanger steak. And bonus: you can use it as a marinade and as a sauce!
Ingredients
- 4 grass-fed beef hanger steaks
- ½ cup of fresh parsley
- ⅓ cup of extra-virgin olive oil
- 2 tablespoons of white wine vinegar
- 1 clove of minced garlic
- ½ teaspoon of sea salt
- ¼ teaspoon EACH of dried oregano, red pepper flakes, and smoked paprika
Instructions
- In a small bowl, whisk together your olive oil, vinegar, garlic, salt, and spices. Then, stir in your parsley. Alternatively, you can process the ingredients in a blender until well combined.
- Transfer the mixture to a food-safe plastic bag and add your steaks. Seal the bag and gently massage the sauce into the steaks until they’re fully coated.
- Pop your steaks in the fridge to marinate for about 30 minutes to 2 hours.
- Remove your filets from the sauce and discard the remaining liquid. Then, pat them dry with paper towels and set aside.
- In the meantime, turn on your grill to medium and let it warm up for about 15 minutes.
- Once it’s hot enough, place your steaks on the grates and cook with the lid closed for 10 to 15 minutes, flipping halfway through. The internal temperature should read 130 to 140°F for medium doneness.
- After that, take your hanger steaks off the heat and let them rest for about 10 minutes.
- Serve with your remaining chimichurri sauce on top or on the side.
Notes
Image credit to @johnnyprimecc.
Featured image credit to @thejunctionroscoe.
