Chimichurri Hanger Steak

Recipe adapted for kosher cooking from The New York Times. Serves 4.


  • 2lbs Grow and Behold Hanger Steak
  • 1 cup packed flat-leaf parsley
  • ½ jalapeño, seeded (adjust based on desired spice level)
  • 1 garlic clove
  • 2 tablespoons minced mint leaves
  • 6 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • ¼ teaspoon crushed red chili flakes
  • 3 tablespoons panko bread crumbs
  • Salt, pepper, and cayenne pepper, to taste


  • Mince the parsley, jalapeño and garlic and mix in a bowl with the mint, oil and vinegar. Season with chili flakes, salt, pepper and cayenne until the sauce has a kick. Reserve 3 tablespoons of the sauce, and add the panko to rest.
  • Butterfly the steak with a sharp knife, slicing it not quite all the way through, so tat it opens it like a book. Then, lightly pound any thicker areas to make meat more uniform. Spread the chimichurri-panko mix on one side of cut surfaces, then fold other side over and fasten the edge with metal skewers. Coat the outside of steak with the reserved chimichurri, and let chill 3 hours.
  • Light the grill or broiler and, while it heats, allow the steak to come to room temperature. Grill or broil the steak to medium rare–around 6 to 8 minutes per side depending on the heat. Let the steak rest 10 minutes, then remove the skewers and cut in thick slices before serving.

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