Juicy Hanger Steak with Chimichurri Sauce 2024 09 04

Juicy Hanger Steak with Chimichurri Sauce
CHIMICHURRI SAUCE
2 tablespoons finely chopped fresh chives
1½ tablespoons finely chopped shallot
2½ tablespoons coarsely chopped fresh flat-leaf parsley
1 tablespoon coarsely chopped fresh oregano
3 tablespoons sherry vinegar
1 tablespoon extra virgin olive oil Kosher salt and freshly ground black pepper Red pepper flakes or minced jalapeño chile (optional)
1 hanger steak or flank steak, about
¾ pound Kosher salt and freshly ground black pepper
2 tablespoons olive oil
Preheat the oven to 475°F. To make the sauce, in a small bowl, stir together the chives, shallot, parsley, oregano, sherry vinegar, and olive oil. Season to taste with salt, pepper, and red pepper flakes. Set aside.
Season the steak generously on both sides with salt and pepper. Heat a griddle, cast-iron skillet, or sauté pan over medium-high heat until hot. Add the olive oil and warm it until it ripples. Add the steak and cook on the first side for about 1 minute, or until lightly browned. Using tongs, turn and cook on the second side for 1 minute more, or until lightly browned. Transfer the pan to the oven and cook for about 3 minutes, or until an instant-read thermometer inserted into the center of the steak registers 125°F (because of the thinness of the meat, you can also make a discreet cut with a small knife to check), or to desired doneness. Transfer the meat to a cutting board and let rest for 3 to 4 minutes. To serve, slice the steak across the grain on the diagonal into ½-inch- thick strips. Arrange the strips on a warmed platter, and drizzle with the sauce. ‪@FlavorfulJourney-105‬