Grilled Hanger Steak with Extra Virgin Avocado Oil Chimichurri

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Grilled Hanger Steak with Extra Virgin Avocado Oil Chimichurri - Serves 4

For Chimichurri:

  • ½ cup Extra Virgin Avocado Oil
  • ¼ cup tarragon vinegar
  • 4 cloves garlic (minced)
  • ½ cup chopped parsley
  • 1/3 teaspoon crushed red pepper flakes
  • 1 tablespoon chopped thyme
  • 2 tablespoons chopped oregano
  • salt and pepper to taste

For Hanger Steak

  • 2 lbs hanger steak
  • ¼ cup olive oil
  • salt and pepper to taste

 

Preheat grill and oil with ¼ cup olive oil.

Mix all herbs, red pepper flakes and garlic in a small bowl. Add tarragon vinegar. Whisk in Extra Virgin Avocado Oil and season to taste with salt and pepper.

Let chimichurri sit for up to 4 hours to allow the flavors to integrate. Can be refrigerated overnight prior to use.

Season steak generously on both sides with salt and pepper and grill to desired temperature, 4-5 minutes on each side for medium rare.

Remove steak from heat and allow it to rest for 5 minutes.

Slice the steak against the grain and drizzle with chimichurri.

Serve with extra chimichurri on the side.

This recipe was provided by Virgin Lands Avocado Oil.