Blackened Hanger Steak with Chimichurri Sauce

Inactive: 8 hr 35 min
Cook: 35 min
Yield:4 servings


Ingredients
Blackened Hanger Steak:

• 2 tablespoons paprika
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1 teaspoon kosher salt
• 1/4 teaspoon cayenne
• 1/4 teaspoon chili powder
• 1/4 teaspoon freshly ground black pepper
• Two 8-ounce hanger steaks
• 2 tablespoons vegetable oil

Chimichurri Sauce:

• 1 cup fresh flat-leaf parsley
• 1/4 cup fresh cilantro
• 1/4 cup red wine vinegar
• 2 cloves garlic, minced
• 1/2 teaspoon crushed red pepper
• 1/2 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper

Instructions
For the blackened hanger steak: 
Mix together the paprika, onion powder, garlic powder, salt, cayenne, chili powder and black pepper in a bowl. Rub the mixture over the hanger steaks and put the steaks on a wire-racked baking sheet. Place in the fridge overnight.

For the chimichurri sauce: 
In a food processor, add the parsley, cilantro, red wine vinegar and garlic. Pulse until combined but still a bit coarse, about 10 pulses. Add in the crushed red pepper, and then slowly drizzle in the oil and pulse about 5 more times. Season with salt and pepper and set aside for the flavors to meld. (The chimichurri can be made up to 3 days in advance.)

To cook the steaks: 
Heat a large cast-iron skillet over medium heat. Add the vegetable oil and sear all 4 sides of the hanger steaks until crusty and dark, 4 to 5 minutes each side. The steaks are done when an instant-read thermometer reads 135 degrees F. Let rest for 5 minutes before slicing.

Source: Jeff Mauro, The Kitchen