Orange-Oregano Chimichurri Hanger Steak
The real essence of what this cut is all about is reflected in its most popular nickname: "The Butcher's Steak."
Back in the day, only a butcher could understand the value of this cut, and would often save it back for themselves instead of offering it for sale. To this day, it's not easy to find a hanger steak, which is why we're excited to offer it in our Butcher's Share.
There is only one Hanger Steak (aka "Hanging Tenderloin") on every animal, and it is said to "hang" from the diaphragm of the steer or heifer. It's prized for its beefy flavor, and rivals the tenderloin for the most tender cut on the whole animal.
We love this recipe from Bon Appétit and its contrast of ultra-fresh and ultra-beefy. Traditional Argentinian Chimichurri on its own is fantastic, but mixing it with orange zest and orange juice takes it to an entirely new level - enough to enhance the experience of the hanger, but not so much that it overpowers an already-delicious cut. The hanger is best prepared medium-rare over high heat, and can be done on either a grill or pan-seared.
INGREDIENTS, serves 4
- 1 1/2 pound hanger steak, center membrane removed, cut into 4 pieces
- 1 small garlic clove, grated
- 1 teaspoon dried oregano
- 1 teaspoon finely grated orange zest
- Kosher salt, freshly ground black pepper
- 1/2 cup chopped fresh flat-leaf parsley leaves
- 1 tablespoon fresh orange juice
- 2 teaspoon vinegar (red wine, cider, or white wine)
- 1/4 cup extra-virgin olive oil, plus 2 tsp. olive oil, divided
Remove steaks from the refrigerator 30 minutes before cooking.
Combine garlic, oregano, and orange zest in a medium bowl; using the back of a spoon, crush with ¾ tsp. salt until fragrant. Mix in parsley, orange juice, and vinegar. Slowly whisk in ¼ cup extra-virgin olive oil until emulsified; season chimichurri with salt and pepper.
Season steaks all over with salt and pepper. Heat remaining 2 tsp. olive oil in a large skillet over medium-high heat. Add steaks and cook, turning once, until browned and medium-rare, 4–6 minutes per side. Let rest at least 10 minutes before slicing against the grain.
Serve with chimichurri.