This hearty, herby, garlicky blend will stick to your steaks and draw out the naturally rich flavor of 100% grass fed beef.
15 Minutes PREP TIME
15 Minutes COOK TIME
30 Minutes TOTAL TIME
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
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.
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.
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.
Serve filets with reserved Chimichurri Sauce.
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