Grilled Hanger Steak with Chimichurri

The first time I tasted hanger steak, I was standing in a tiny backyard in Austin, smoke stinging my eyes, holding a paper plate that was definitely going to collapse. Someone handed me a slice off the grill, dragged through something green and garlicky, and I stopped mid-conversation. That bite changed how I thought about weeknight dinners forever. This grilled hanger steak with chimichurri is my attempt to recreate that moment, and honestly, it comes pretty damn close.

My husband still talks about that trip. We were visiting friends who treated their grill like a religion, and I came home obsessed with finding a cut of beef that didn’t require a mortgage. Hanger steak was the answer. It’s the butcher’s secret, the piece they used to keep for themselves, and once you taste it, you understand why. I’ve been chasing that smoky, herb-flecked perfection ever since.

What I love most is how this dish feels special without being precious. You can absolutely master it on a Tuesday. If you’re in the mood for something with similar bold flavors, I also love making these BBQ flanken short ribs when I want to feed a crowd.

Why Hanger Steak and Fresh Herbs Make This Dish Sing

The magic here lives in two places: the meat and the sauce. Hanger steak sits right on the diaphragm, which means it works hard and tastes like it. That deep beefiness holds up to aggressive seasoning and high heat in a way that pricier cuts sometimes can’t. Then there’s the chimichurri, which I make with a heavy hand on the oregano and a surprising splash of red wine vinegar that wakes everything up. The acid cuts through the fat, the herbs add brightness, and together they transform a simple piece of meat into something I genuinely crave. I’ve played around with grilled skirt steak with peach salsa when summer fruit is perfect, but this green sauce feels right year-round.

Jump to Recipe Print Recipe

How to Make Grilled Hanger Steak with Chimichurri

I start early, usually the morning of or even the night before. The steak gets a simple salt shower and goes back into the fridge, uncovered, which sounds strange until you see how it transforms the surface. That dry air circulating around the meat creates the most beautiful crust when it hits hot grates. While the steak rests and comes to temperature, I make the chimichurri. The food processor gets a workout here, but I finish by hand with a knife through the parsley so it doesn’t turn to mush. The smell of garlic and oregano hitting olive oil is something I wish I could bottle.

The grill needs to be screaming hot. I mean really hot. I open the lid and the heat pushes back against my face, and that’s when I know we’re ready. The steak goes on with a satisfying sizzle, and I don’t touch it. Four minutes, flip, four more minutes, then off to rest. That resting period is non-negotiable. I’ve learned this the hard way, cutting too early and watching all those beautiful juices run onto the cutting board instead of staying in the meat. When I finally slice against the grain, spooning that vibrant green sauce over the top, it feels like a small victory every single time. For another approach to this cut, check out my grilled skirt steak method when you want to switch things up.

What I Learned After Making This Three Times

My first attempt was good. My third was the one where I finally stopped second-guessing myself. Here is what actually moved the needle.

Trim the silver skin completely. Hanger steak has this thick membrane running through the center, and if you leave too much, it contracts on the grill and buckles the meat. I use a sharp boning knife and take my time. The even cooking that follows is worth every careful minute.

Let the chimichurri sit. I used to serve it immediately, and it was fine. Now I make it at least an hour ahead, and the difference is dramatic. The garlic mellows, the herbs soften into the oil, and the whole sauce becomes cohesive rather than tasting like separate ingredients.

Slice against the grain aggressively. Hanger steak has a pronounced grain, and cutting perpendicular to it isn’t enough. I go thin, almost shaving the meat, which transforms potentially chewy bites into something tender that practically melts.

My Secret Trick: I save a few tablespoons of chimichurri before adding the steak juices, then mix those drippings back in after resting. The sauce becomes deeply savory, almost meaty, in a way that plain chimichurri never achieves.

How to Store Grilled Hanger Steak with Chimichurri

• Refrigerate leftover steak in an airtight container for up to 3 days. I separate the chimichurri into its own small jar so the herbs stay bright green.
• Freeze sliced steak in a single layer on a baking sheet first, then transfer to a freezer bag with all air pressed out. It keeps for 2 months, though the texture softens slightly.
• Reheat gently in a skillet over medium-low with a splash of water and a tight lid, just until warmed through. About 3 minutes does it. The microwave works in 30-second bursts if you’re desperate, but the skillet preserves more of that crust.
• Never freeze chimichurri. The fresh herbs turn dark and lose their punch. Make a fresh batch; it takes five minutes.

Why This Recipe Fits a Protein-Forward Routine

I keep coming back to this grilled hanger steak with chimichurri when I’m trying to eat well without feeling deprived. Hanger steak delivers serious protein per serving, and the chimichurri contributes healthy fats from olive oil plus a surprising amount of vitamin K from all that parsley. More importantly, the flavor is so bold that I don’t need a huge portion to feel satisfied. A modest six-ounce serving with a pile of roasted vegetables leaves me genuinely full and happy, not hunting for snacks an hour later.

FAQs

What is hanger steak and where do I buy it?

Hanger steak comes from the diaphragm of the cow, hanging between the rib and the loin. It has incredible beef flavor but can be tough if mishandled. I find it at better grocery stores, often labeled “butcher’s steak,” or I ask my local butcher directly. If they don’t have it, they can usually order it. One steak typically feeds two people generously.

Can I make chimichurri without a food processor?

Absolutely, and I often do. A sharp chef’s knife and some patience give you a more textured, rustic sauce that I actually prefer. Chop everything finely, mix with your hands, and let it sit. The processor is faster but can overwork the herbs into a paste. Hand-chopping keeps the parsley distinct and fresh-tasting.

How do I know when hanger steak is done without a thermometer?

The touch test works here if you know it. Press the fleshy part of your palm below the thumb for medium-rare firmness. I still recommend a thermometer for consistency, pulling at 125°F for medium-rare. The steak will rise to 130°F while resting. Given how thin hanger steak is, the window between perfect and overdone is narrow.

Can I cook this indoors if I don’t have a grill?

A ripping hot cast-iron skillet is my backup plan. I get it smoking, add a thin layer of oil, and sear the steak hard for the same timing. The crust won’t have that smoky depth, but the chimichurri compensates beautifully. I open windows and disable the smoke detector first. The stove cleanup is more involved, but the results still beat most restaurant steaks.

Grilled Hanger Steak with Chimichurri

Buttery hanger steak kissed by fire and draped in a bright, herbaceous chimichurri that cuts through the richness with every bite.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American, Argentine

Calories: 385

Ingredients Equipment Method Notes

Ingredients

  

For the Steak

• 1.5 lb hanger steak trimmed, about 2 pieces
• 1.5 tsp kosher salt plus more for finishing
• 1 tsp black pepper freshly ground
• 1 tbsp olive oil for grilling

For the Chimichurri

• 1.5 cup fresh parsley leaves and tender stems, packed
• 0.5 cup fresh cilantro leaves and tender stems, packed
• 3 clove garlic peeled
• 3 tbsp red wine vinegar
• 0.5 tsp dried oregano
• 0.5 tsp red pepper flakes or more to taste
• 0.5 cup extra virgin olive oil
• 0.75 tsp kosher salt

Equipment

• Grill (gas or charcoal)
• Instant-Read Thermometer
• Small food processor or blender

Method

 

Make the Chimichurri

• Pulse parsley, cilantro, and garlic in a food processor until finely chopped, about 8 to 10 pulses. Scrape down the sides as needed. You want a rough chop, not a paste.
• Transfer to a bowl and stir in red wine vinegar, oregano, red pepper flakes, and salt. Whisk in the olive oil until emulsified. Taste and adjust salt or vinegar if needed. Let sit at room temperature while you cook the steak; the flavors need time to marry.

Prep and Grill the Steak

• Pat hanger steak completely dry with paper towels. Season generously all over with salt and pepper, pressing it into the meat. Let sit at room temperature for 15 minutes while you heat the grill.
• Heat your grill to high, about 500 degrees F. Clean and oil the grates. Grill steak directly over the flames until deeply browned and charred in spots, 4 to 5 minutes per side for medium-rare. Hanger has a loose grain; it cooks faster than you think. Use a thermometer: pull at 120 degrees F for medium-rare, 125 for medium.
• Transfer steak to a cutting board and let rest for 10 minutes. This is non-negotiable - the juices need to redistribute. Slice against the grain into 0.5-inch thick pieces. The grain runs differently on each lobe, so pay attention and rotate as you slice.

Serve

• Arrange sliced steak on a platter and spoon chimichurri generously over the top. Serve extra sauce on the side. The steak should be warm, the sauce at room temperature.

Notes

Hanger steak has a pronounced grain that runs in two directions; take a moment to identify it before slicing or you'll end up with chewy bites. Chimichurri keeps beautifully for 3 days in the fridge and actually improves overnight - bring to room temperature before serving. If hanger is unavailable, flap steak or skirt steak work well with the same timing.

Conclusion

This grilled hanger steak with chimichurri has earned its place in my regular rotation because it delivers restaurant satisfaction with home kitchen effort. I hope you make it your own, adjusting the herbs to your taste, and find that same backyard magic I stumbled into years ago. For a complete meal, I love serving this alongside creamy mashed potatoes that catch every drop of that green sauce.

Follow us on Social Media : Pinterest