Recipe information
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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Preparation
Step 1
Remove steaks from the refrigerator 30 minutes before cooking.
Step 2
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.
Step 3
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. Reserve 4 oz. steak for Steak and Arugula Salad.
Step 4
Serve steaks with chimichurri.