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Try topping a grilled hanger steak with a colorful and spicy basil
chimichurri, and pair with a glass of Mirassou's lush Cabernet Sauvignon
to create an unforgettable fall flavor combination.
Prep Time: 10 minutes
Cook Time: 10 minutes
Inactive Cook Time: 15 minutes
Difficulty: Easy
For the basil chimichurri:
1 packed cup fresh basil leaves, trimmed of thick stems
3 medium garlic cloves
3 tablespoons red wine vinegar
1 teaspoon red pepper flakes
1/4 cup olive oil
For the steak:
1 1/2 teaspoons ground coriander
1 teaspoon ground ginger
3/4 teaspoon freshly ground black pepper
1/2 teaspoon ground cinnamon
2 teaspoons kosher salt
2 tablespoons canola or vegetable oil
1 1 1/4 to 1 1/2-pound beef hanger steak or skirt steak, sliced crosswise into 4 pieces
For chimichurri:
Finely chop basil and garlic (or process in a food processor several pulses). Place in a small bowl.
Stir
in remaining ingredients and season to taste with salt and freshly
ground black pepper. Let sit at least 15 minutes before using. (Serve or
refrigerate until ready to use. If chilled, return to room temperature
before serving. Can keep up to 2 days.)
Steak:
Combine spices and salt in a bowl and mix thoroughly. Lay steaks on
baking sheet, drizzle all over with 1 tablespoon oil. Sprinkle on spice
mixture, and rub it in until moistened. Repeat, coating steaks as
evenly as you can. Let sit at room temperature at least 15 minutes
before cooking.
When ready to cook, heat a large cast iron
skillet over medium-high heat and add remaining 1 tablespoon oil. When
oil begins to smoke, place steaks in pan and cook, undisturbed, until
crust has formed and blood appears on surface, about 3 to 5 minutes,
flip and repeat on second side.
Remove steaks to a carving
board, cover loosely with foil, let rest for 10 minutes. To serve, slice
against the grain and serve drizzled with basil chimichurri.