Hanger Steak with Chimichurri Sauce

By Flannery Team

No matter how trendy the cut becomes, the hanger steak is more affordable than rib-eyes, strips and filets — and it’s always more flavorful. All the extra fat that a hanger steak contains really mellows out any kind of gamey iron flavor that you might associate with hanger. You don’t need much to dress it up, but we love it with an herbaceous and zingy chimichurri sauce.

It’s important to note that the hanger steak is one of the few cuts of beef that can be cooked beyond medium-rare. In fact, when cooked to medium+, the hanger steak reaches its peak in terms of texture and rich beefy flavor.

Whether you’re hosting a dinner party or simply treating yourself to a delicious meal, a grilled hanger steak with chimichurri sauce is a winning choice. Its affordability, tenderness, and exceptional flavor make it a go-to option for any occasion.

Hanger Steak with Chimichurri Sauce


  • 1 small shallot, minced
  • 1 fresh chili, seeds removed and minced (e.g., Serrano, Jalapeno, Fresno)
  • 2-3 garlic cloves, minced
  • ¼ c red wine vinegar
  • 1 tsp salt
  • 1 Tbsp fresh oregano, chopped (or 1 tsp if dried)
  • 2 Tbsp fresh parsley, chopped
  • 1 Tbsp fresh cilantro, chopped
  • ½ c olive oil


1. In a medium bowl, whisk together shallot, chili, garlic, red wine vinegar, and salt. Add fresh herbs, whisk in olive oil.

2. Transfer half of the chimichurri sauce to a small bowl for serving, using the rest to marinate the steak, if desired (cover and chill in the refrigerator at least 3 hours).

3. Remove steak from marinade and pat dry. Allow the beef to come to room temperature for at least an hour.

4. Grill over medium-high heat on a charcoal or gas grill. Alternatively, sear in a cast iron skillet over high heat. Cook steak about 5 minutes each side or until desired doneness is reached.

5. Let grilled hanger steaks rest 5 minutes, then slice crosswise. Spoon reserved chimichurri sauce over grilled steaks and serve.