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Chimichurri-Marinated Hanger Steak

Chimichurri-Marinated Hanger Steak
Rated 5 out of 5

  • Steak

  • Marinating

  • Skillet

This hearty, herby, garlicky blend will stick to your steaks and draw out the naturally rich flavor of 100% grass fed beef.

  • 15 Minutes

  • 15 Minutes

  • 30 Minutes

  • 4


  • 4 SunFed Ranch 100% Grass Fed Beef Hanger Steaks

For the Chimichurri Sauce:

  • 3 cloves garlic
  • 1/2 cup packed fresh cilantro
  • 1/2 cup packed fresh parsley
  • 1/4 cup olive oil or grapeseed oil
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly grated lemon peel
  • 1/4 teaspoon crushed red pepper


  1. For the Chimichurri Sauce: In food processor, place garlic cloves, cover and process until finely chopped. Add remaining sauce ingredients, cover and process until well blended. Remove and refrigerate 1/4 cup sauce for serving.
  2. Place hanger steaks and remaining sauce in food-safe plastic bag; close, turn steaks and massage sauce into meat to fully coat. Marinate in refrigerator for 15 minutes or up to 2 hours.
  3. Remove filets from marinade and discard the remaining marinade. Pat steaks dry with paper towels. Place filets on grill over medium, ash-covered coals. Grill, covered, 11-14 minutes (over medium heat on preheated gas grill, 11 to 15 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
  4. Serve filets with reserved Chimichurri Sauce.

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