Grilled Hanger Steak with California Chimichurri

Introduction

Get ready to fire up your Arteflame grill for an unforgettable grilled hanger steak with a vibrant California chimichurri sauce. Hanger steak, known for its rich beefy flavor, becomes incredibly tender when grilled to perfection. The Arteflame's 1000F center grill grate delivers an ultra-high heat sear, locking in juices for a steakhouse-quality crust. Then, moving the steak to the griddle ensures even cooking, making this the ultimate reverse-seared steak. Serve it with a fresh California-style chimichurri bursting with bright herbs and citrus for an incredible flavor experience.

Ingredients

• 2 hanger steaks (about 1.5 lbs total)
• Salt and freshly ground black pepper
• 2 tbsp unsalted butter, melted
• 2 tbsp vegetable oil (for lighting the grill)
• 3 paper napkins (for lighting the grill)
• 2 cups firewood logs (for heat)

For the Chimichurri Sauce

• 1 cup fresh parsley, chopped
• ½ cup fresh cilantro, chopped
• 3 cloves garlic, minced
• Juice and zest of 1 lemon
• ½ tsp red pepper flakes
• ½ cup extra virgin olive oil
• Salt and black pepper, to taste

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour vegetable oil on three paper napkins.
2. Place the soaked napkins in the center of the Arteflame grill.
3. Stack firewood over the napkins and light the paper.
4. Wait about 20 minutes until the center grill grate reaches 1000F.

Step 2: Prepare the Chimichurri

1. In a bowl, mix parsley, cilantro, minced garlic, lemon zest, lemon juice, and red pepper flakes.
2. Slowly drizzle in the olive oil while stirring.
3. Season with salt and black pepper to taste.
4. Set aside at room temperature.

Step 3: Season and Sear the Steak

1. Generously season the hanger steaks with salt and freshly ground black pepper.
2. Brush the steaks with melted butter for extra richness.
3. Place the steaks directly on the center grill grate for 1-2 minutes per side to create a steakhouse-quality sear.

Step 4: Reverse Sear on the Griddle

1. Move the steaks to the flat cooktop griddle surrounding the center grill grate.
2. Grill until the internal temperature is 15F below your desired doneness (for medium-rare, remove at 120F).
3. Let the steaks rest for 5 minutes to allow juices to redistribute.

Step 5: Serve

1. Slice the hanger steak against the grain.
2. Drizzle generously with the California-style chimichurri.
3. Serve hot and enjoy!

Tips

• Use a meat thermometer for precision and remove the steaks at 120F for medium-rare as they continue cooking after removal.
• Melted butter enhances the crust and richness of the steak.
• Let the steak rest before slicing to keep it juicy.
• The Arteflame flat top griddle provides an even sear without burning, ensuring the best steaks.

Variations

• Spicy Chimichurri: Add a diced jalapeño and an extra teaspoon of red pepper flakes.
• Citrus Infusion: Use orange zest and juice instead of lemon for a sweeter chimichurri.
• Roasted Garlic: Grill whole garlic cloves on the Arteflame and mash them into the chimichurri.
• Smoky Paprika: Add 1 tsp smoked paprika to the steak seasoning for extra depth.
• Asian Inspired: Replace cilantro with Thai basil and add a splash of rice vinegar.

Conclusion

Mastering grilled hanger steak has never been this easy with the Arteflame grill. Searing at 1,000F locks in juices, while the flat top griddle ensures precise cooking. The California-style chimichurri adds a bright and herbaceous finish, making this a dish you'll want to make again and again.

Best Pairings

• Grilled asparagus with lemon butter
• Garlic mashed potatoes
• Charred corn on the griddle
• A bold California Cabernet Sauvignon
• Fresh garden salad with balsamic dressing