Hanger Steak Chimichurri: A Flavorful Argentine Delight

Few dishes capture the soul of Argentine cooking like hanger steak with chimichurri. Bold, punchy, herb-packed chimichurri meets one of the beefiest, most underrated cuts of steak—creating a perfect harmony of richness, acidity, and fresh green flavor.

If you’re craving a steak dinner that feels restaurant-quality yet simple enough to make any night of the week, hanger steak chimichurri is your new go-to.

🥩 What Makes Hanger Steak Perfect for Chimichurri?

Hanger steak has long been known as the “butcher’s cut,” a tender, deeply flavorful steak that butchers famously kept for themselves. It comes from the plate section (near the diaphragm) and features:

Intense, minerally beef flavor

Natural tenderness, even with quick cooking

Beautiful marbling for juiciness

An ideal surface for taking on a great sear

While hanger steak tastes incredible on its own, pairing it with chimichurri elevates every bite. The bright, garlicky herbs cut through the richness and create that unmistakable Argentine balance of flavor.

🌿 What Is Chimichurri?

Chimichurri is a fresh herb sauce—never cooked—that originates in Argentina and Uruguay. Traditionally served with grilled meats, it is bright, acidic, garlicky, and deeply aromatic.

Classic chimichurri includes:

Fresh parsley

Fresh oregano

Garlic

Red wine vinegar

Olive oil

Chili flakes or fresh red chili

Salt & pepper

You can make it chunky and rustic or finely minced, depending on your preference.

🔥 How to Cook Hanger Steak for Chimichurri

Hanger steak shines with high heat and quick cooking.

1. Season the Steak

Start with:

Kosher salt

Freshly cracked black pepper

Light drizzle of olive oil

Optional: a dusting of garlic powder or smoked paprika.

2. Sear or Grill

You have two perfect options:

Cast-Iron Sear

Heat a cast-iron pan until smoking hot

Add oil with a high smoke point (avocado, canola, beef tallow)

Sear 2–3 minutes per side

Rest 5–10 minutes

Grill Method

Preheat grill to high

Sear directly over flame 2–3 minutes per side

Move to indirect heat if needed

Rest before slicing

3. Slice Against the Grain

Hanger steak has a long, visible grain—cutting against it is essential for tenderness.

🌶️ Classic Chimichurri Recipe

Here’s the perfect balance for hanger steak:

Ingredients:

1 cup parsley, finely chopped

2 tbsp fresh oregano (or 2 tsp dried)

3–4 garlic cloves, minced

½ cup olive oil

2–3 tbsp red wine vinegar

½ tsp red pepper flakes

Salt & black pepper to taste

Instructions:

Mix herbs and garlic in a bowl.

Add vinegar and olive oil.

Stir until emulsified.

Adjust salt, pepper, and chili to taste.

Let sit 10–15 minutes for flavors to develop.

🍽️ Serving Ideas

Pair your hanger steak chimichurri with:

Crispy roasted potatoes

Grilled vegetables

Warm crusty bread

A creamy polenta base

Rice & beans for a South American-style plate

For drinks, a bold red like Malbec is the classic match.

🧠 Pro Tips from WeKnowMeat

Trim the membrane if your hanger steak still has it.

Don’t cook past medium. Hanger becomes tough beyond 140°F (60°C).

Make chimichurri in advance — it tastes better after it sits.

Try different herbs like cilantro or basil for modern twists.

Add lemon zest for extra brightness.

🇦🇷 Final Thoughts

Hanger Steak Chimichurri embodies everything great about Argentine cooking: simplicity, bold flavor, and absolute respect for great beef. This dish brings together the best of both worlds—deeply savory steak and fresh, vibrant herbs—for a plate that’s as satisfying as it is beautiful.

Next time you want to impress guests or elevate your weeknight dinner, this is the cut and sauce combo to reach for.