Seared Hanger Steak with California Chimichurri | Arteflame

Introduction

Imagine the crackle of the wood fire and the scent of rosemary and beef fat hitting the air. There is nothing quite like the first bite of a perfectly grilled Hanger steak—that distinctively coarse texture yielding to a tender, juicy chew. Paired with my California-style chimichurri, where creamy avocado meets bright citrus, this dish feels like a warm sunset dinner on the coast. It is rustic elegance at its finest, bringing the steakhouse experience right to your backyard.

The Butcher's Secret

Hanger steak is famously known as the "butcher's cut" because pros used to keep it for themselves, and for good reason—it packs a robust, beefy punch that filet mignon just can't match. What makes this specific recipe a staple in my home is the sauce. By adding ripe avocado to the traditional herby chimichurri, we create a luscious, creamy contrast to the char of the meat. It’s a flavor bomb that transforms a simple cut into a showstopper, balancing the rich, iron-heavy flavor of the beef with bright acidity and fat.

Tips for Success

• Watch the Grain: Hanger steak has long, loose muscle fibers. Always slice perpendicular to the grain to ensure every bite is tender rather than chewy.
• Temperature Matters: Pull the steak out of the fridge 45 minutes before grilling. A cold steak cooks unevenly and struggles to develop that deep mahogany crust we crave.

Ingredient Substitutions

If you have the "soap gene" and can't stand cilantro, swap it out for fresh basil or mint for a refreshing Mediterranean twist. Can't find hanger steak at your local market? Skirt steak or flap meat are excellent alternatives that respond beautifully to the high heat of the Arteflame.

Ingredients

The Hanger Steak

• 2 lbs Hanger steak (trimmed of the center sinew)
• 2 tbsp Coarse sea salt (or Kosher salt)
• 1 tbsp Freshly cracked black pepper
• 2 tbsp Avocado oil (for coating)

California Chimichurri

• 1 cup Fresh flat-leaf parsley, finely chopped
• 1/2 cup Fresh cilantro, finely chopped
• 1/4 cup Fresh oregano leaves, finely chopped
• 4 cloves Garlic, minced
• 1 medium Shallot, finely minced
• 1/2 tsp Red pepper flakes (adjust for heat)
• 1/3 cup Red wine vinegar
• 1 tbsp Fresh lemon juice
• 3/4 cup Extra virgin olive oil
• 1 Ripe avocado, diced into small cubes
• Salt and pepper to taste

Instructions

Step 1: Prep the Steak and Grill

1. Remove the hanger steak from the refrigerator at least 45 minutes before cooking to allow it to reach room temperature. This ensures even cooking.
2. Pat the steak completely dry with paper towels. Moisture is the enemy of a good sear.
3. Rub the steak with avocado oil, then season generously with coarse sea salt and cracked black pepper on all sides.
4. Fire up your Arteflame grill. Build a medium-sized fire in the center to get the grill grate searing hot (600°F+) and the outer flat top moderately hot (350°F-400°F).

Step 2: Prepare the California Chimichurri

1. In a medium mixing bowl, combine the chopped parsley, cilantro, oregano, minced garlic, and shallot.
2. Stir in the red pepper flakes, red wine vinegar, and lemon juice.
3. Slowly whisk in the extra virgin olive oil until the mixture is well emulsified.
4. Season with salt and pepper to taste.
5. Just before serving, gently fold in the diced avocado. You want the cubes to remain intact for texture, so do not overmix. Set aside at room temperature to let the flavors meld.

Step 3: Sear the Steak

1. Place the seasoned hanger steak directly on the center grill grate of the Arteflame.
2. Sear for about 2-3 minutes per side. You are looking for a deep mahogany crust, caused by the Maillard reaction.
3. Watch for flare-ups, moving the steak slightly if the flames get too aggressive, but keep it over the high heat.

Step 4: Finish on the Flat Top

1. Once seared, move the steak to the flat-top griddle surface. Place it on a zone that is hot but not scorching.
2. Continue cooking, flipping occasionally, until the internal temperature reaches 130°F for medium-rare. Hanger steak can become tough if cooked past medium.
3. Use an instant-read thermometer to check the thickest part of the meat.

Step 5: Rest and Serve

1. Remove the steak from the grill and place it on a cutting board. Tent loosely with foil.
2. Let the meat rest for at least 10 minutes. This allows the juices to redistribute throughout the muscle fibers.
3. Slice the steak against the grain into 1/2 inch thick slices. This is crucial for tenderness.
4. Top generously with the California Chimichurri and serve immediately.

Tips

Mastering hanger steak requires attention to detail, specifically regarding the grain of the meat. Hanger steak has a very coarse grain structure, which runs loosely along the length of the cut. If you slice with the grain, the meat will be chewy and tough, regardless of how perfectly you cooked it. Always identify the direction of the fibers before you start cutting and slice perpendicular to them. Additionally, temperature control is paramount. Hanger steak is best enjoyed medium-rare (130°F) to medium (135°F). Because this cut has very little intramuscular fat (marbling) compared to a ribeye, cooking it well-done will result in a livery, dry texture. If you have a large piece of meat with the center membrane still attached, ask your butcher to remove it, or butterfly the steak yourself to separate it into two distinct muscles for easier grilling.

Variations

While the California-style chimichurri adds a creamy, West Coast dimension to this dish, the hanger steak is a versatile canvas that welcomes various flavor profiles. You can easily adapt this recipe to suit different dietary preferences or flavor cravings without losing the essence of the dish. For those who prefer a smokier profile, consider adding smoked paprika to the rub or using a chipotle-based marinade. If you aren't a fan of cilantro, which can be polarizing, you can swap it out for fresh basil or mint for a more Mediterranean approach. The flexibility of the Arteflame cooktop also allows you to experiment with basting butters during the finishing stage. Here are a few ways to switch things up:

• Spicy Rojo: Swap the herbs for roasted red peppers, smoked paprika, and cayenne for a red chimichurri style.
• Asian Fusion: Marinate the steak in soy sauce, ginger, and sesame oil, and top with a scallion-ginger oil instead of chimichurri.
• Herb Butter Baste: Skip the sauce and finish the steak on the flat top with a rosemary and garlic compound butter.
• Citrus Explosion: Add orange zest and lime juice to the marinade to tenderize the meat further and add a tropical flair.
• The Purist: Omit the sauce entirely and serve with a simple drizzle of high-quality aged balsamic vinegar and flaky salt.

Best pairings

A meal featuring grilled hanger steak and rich chimichurri deserves sides and drinks that can stand up to the bold flavors without overpowering them. Because the steak is savory and the sauce is acidic and herbaceous, you want sides that offer starchiness or sweetness to balance the palate. Grilled vegetables are a natural choice since you already have the Arteflame fired up; the flat top is perfect for getting a char on veggies without them falling through the grates. For beverages, you need a drink with enough tannins or acidity to cut through the richness of the meat. A bold red wine is the classic route, but craft beers with a malty backbone work surprisingly well too. Here are some top-tier pairings to round out your feast:

• Grilled Smashed Potatoes: Par-boil fingerling potatoes, smash them on the flat top, and crisp them up in duck fat.
• Charred Asparagus: simply seasoned with lemon zest and parmesan.
• Corn on the Cob: Grilled in the husk and slathered with chili-lime butter.
• Cabernet Sauvignon: A full-bodied Napa Cab pairs perfectly with the char of the steak.
• Malbec: Sticking to the roots of chimichurri, an Argentine Malbec is a flawless match.

Conclusion

Grilling a hanger steak on the Arteflame is more than just preparing dinner; it is an experience that connects you to the primal joy of open-fire cooking. The combination of the intensely beefy "butcher's cut" with the bright, creamy, and herbaceous California chimichurri creates a symphony of flavors that is both sophisticated and deeply satisfying. This dish proves that you don't need the most expensive cut of meat to create a five-star meal—you just need the right technique and fresh ingredients. Whether you are hosting a backyard barbecue for friends or preparing a special weekend meal for your family, this recipe is guaranteed to impress. Fire up the grill, pour a glass of wine, and enjoy the process of crafting one of the most flavorful steaks you will ever eat.