Name: Hanger Steak with Orange-Oregano Chimichurri
Yield: 4 Servings
Ingredients: 1½ 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; ½ cup chopped fresh flat-leaf parsley leaves; 1 tablespoon fresh orange juice; 2 teaspoon vinegar (red wine, cider, or white wine); ¼ cup extra-virgin olive oil, plus 2 tsp. olive oil, divided

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