Hanger Steak with Tomato Onion Salad and Chimichurri
I once heard "A truly good cook never lets anything go to waste." I admit that when I heard this it hit hard! I had always been that person who follows recipes to the letter and goes out and buys those exact ingredients - meanwhile I have plenty of good food expiring in the fridge! Now, don't get me wrong. I still do this all of the time. Following and trying out new recipes is ESSENTIAL to learning how to cook. But what I did take from this statement is that getting creative and making a meal from whatever you have on hand also builds essential cooking skills because it encourages your creativity. It also saves you money, AND you might discover a new favorite recipe! I always have cherry tomatoes and onions on my counter top and there is always guaranteed to be a bundle or two of parsley in the fridge as it is one of my favorite herbs. ( I'm not kidding, I love to squeeze lemon over it and eat it by itself!) I also had two strips of hanger steak wrapped up. From these scattered ingredients this delicious tomato onion salad paired with the broiled hanger steak, and a quick punchy, garlicky chimichurri was born! And it was just as delicious as anything else I would have left the house to buy.
Hanger steak is a special and not so common cut of beef. (Apparently, butchers like to keep this cut for themselves!) It is called hanger steak because it "hangs" from the upper belly of the cow between the rib and loin. It is extremely tender like a filet, and flavorful like a ribeye. It only needs to broil in the oven for 15 to 20 minutes at °425 for a nice medium rare. Then after resting for ten minutes it is ready to be sliced into medallions and served!
I know you will enjoy this recipe! Let's get started.
Tender hanger steak with herby, vibrant chimichurri sauce and a fresh cherry tomato red onion salad. This recipe is low in carbs, extremely nutritious and absolutely bursting with flavor!
- 2 12 oz hanger steaks
- 1 Tbsp olive oil
- 1 tsp sea salt
- 3 1/2 cups cherry tomatoes
- 1/2 one red onion
- 3 Tbsp extra virgin olive oil
- 2 Tbsp freshly chopped dill
- 1 Tbsp grainy dijon mustard
- 1 Tbsp red wine vinegar
- 1 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup sheep's feta in brine (optional)
- 2 cups tightly packed finely chopped parsely
- 1/2 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- 1 tsp salt
- 1/2 tsp red chili flakes
- 1/4 tsp cracked black pepper
- 4 cloves minced garlic
- 1 small finely diced shallot
- 1 Preheat the oven
First, preheat the oven to 425°F
- 2
Prepare the steak
This couldn't be easier. Just rub down the steak with olive oil and season with salt. Then place in a cast iron pan or roasting tray and set aside while the oven pre heats.
- 3
Prepare the tomato salad
Slice all of the cherry tomatoes in half, and cut your half of an onion into long thin slices. Combine all of the ingredients in a bowl and let sit. This salad gets better and better the longer it sits because salt will draw out the juices from the tomatoes and it becomes sweet and delicious as all of the flavors mingle together.
- 4
Prepare the chimichurri
By now, the oven should be preheated so go ahead and place the hanger steak in the oven for 20 minutes. Plenty of time to prepare the chimichurri. First, wash the parsley, and remove the parsley leaves from the stems. Finely chop and place into a bowl and combine with the spices, olive oil, lemon, garlic and shallot.
- 5
After the steak is done, remove from the oven and let sit. This is a VERY juicy cut of steak so it is essential to wait before cutting into it straightaway. After ten minutes, cut into medallions and spoon the chimichurri over the steak slices. Serve with a side of tomato salad and enjoy!
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