June 15, 2023

Grass-fed + finished Hangar Steak with Chimichurri

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Grass-fed + finished Hanger Steak with Chimichurri
Author: 
Recipe type: Entree
Cuisine: Paleo ( FOOD )
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Starting with a beautiful, properly sourced steak of any cut is the first step in ensuring a delicious main entree. With a simple marinade, you can take it to the next level in terms of flavor. Be sure to make extra for leftovers!
Ingredients
  • 1 MEYER LEMON
  • 1 CUP AVOCADO OIL
  • ¼ CUP RED WINE VINEGAR
  • 2 BUNCHES PARSLEY
  • SALT, TO TASTE
  • 4 1# GRASS FED AND FINISHED HANGER STEAKS
Instructions
  1. Combine 1st three ingredients in blender
  2. Finely chop parsley
  3. Reserve ¼ of Chimichurri
  4. Place raw steak in remaining mixture
  5. Marinate 12-24 hrs in glass bowl in fridge
  6. Remove 30 mins prior to cooking
  7. Heat grill on high
  8. Cook 2 minutes, flip and cook 2 mins more
  9. Remove from heat when internal temp reaches 115 (for rare)
  10. Cover with foil tent and rest 10 mins
  11. Serve on a bed of leafy greens with reserved Chimichurri on top.

 

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