Grilled Hanger Steak with Bacon Chimichurri

Grilled Hanger Steak with Bacon Chimichurri

ACTIVE TIME: 45 MIN TOTAL TIME: 45 MIN plus 4 hr marinating SERVES: 8

These herb-marinated steaks are accompanied by chimichurri, a South American sauce for grilled meats made with olive oil, parsley and garlic. Reidt’s chimichurri has an indulgent addition to the classic recipe: bacon. INGREDIENTS

STEAK 8 garlic cloves, smashed 4 thyme sprigs, coarsely chopped 2 rosemary sprigs, coarsely chopped 1 cup dry red wine 1 medium red onion, minced 2 tablespoons extra-virgin olive oil Eight 6-ounce hanger steaks, trimmed Salt and freshly ground pepper

CHIMICHURRI 4 garlic cloves, quartered with germ removed 1/2 cup packed flat-leaf parsley leaves 1/4 cup packed oregano leaves 1/4 cup rice vinegar Juice of 1 lemon 1 cup extra-virgin olive oil Salt and freshly ground pepper 1/2 pound sliced bacon

DIRECTIONS

MARINATE THE STEAK: In a large, shallow dish, combine the garlic, thyme, rosemary, wine, onion and olive oil. Add the hanger steaks and turn to coat thoroughly. Cover and refrigerate for at least 4 hours or overnight.

MAKE THE CHIMICHURRI: In a food processor, pulse the garlic, parsley, oregano, vinegar, lemon juice and olive oil until the herbs are pureed. Scrape into a bowl and season with salt and pepper. In a large skillet, cook the bacon in 2 batches over moderate heat until crisp, about 8 minutes. Drain on paper towels and let cool, then finely chop. Pour all but 2 tablespoons of the bacon fat from the skillet.

Light a grill. Scrape the marinade off the steaks and season them with salt and pepper. Grill the steaks over a hot fire until charred all over, about 10 minutes for medium-rare meat. Transfer to a cutting board and let rest for 5 minutes. Meanwhile, heat the bacon fat in the skillet. Add the chimichurri and bring to a simmer over high heat. Remove from the heat and stir in the bacon. Pour the sauce into a serving bowl. Carve the steaks crosswise into thick slices and serve immediately with the chimichurri.

WINE Chilean Cabernet Sauvignon often has a delicate herbal note, which echoes the herbal marinade for these flavorful steaks. The 2005 vintage was terrific, as shown in wines like the berry-scented 2005 Hacienda Araucano or the juicy 2005 Viña Caliterra.

Recipe by E. Michael Reidt From Tao of Entertaining This recipe originally appeared in May, 2007.