Mike Reid's barbecued hanger steak with summer chimichurri sauce
We’re heading outside in the sunshine today where Mike Reid’s firing up the grills. He’s making delicious barbecued hanger steak with a chimichurri sauce, perfect for a family get-together this weekend.
Serves: 4
Ingredients
800g hanger steak
*Rapeseed oil, for brushing
Sea salt
For the Chimichurri:
1 small yellow pepper, seeds removed, roughly chopped
6 yellow baby tomatoes
1 small red chilli, seeds removed
½ tsp dried flaked chillies
2 garlic cloves, peeled
20g fresh parsley, including any tender stalks
10g each fresh basil, tarragon and chives
1 tbsp habanero vinegar or white wine vinegar
150ml rapeseed oil
NOTE:
*It’s important your steaks are removed from the fridge at least 30 minutes before cooking.
Method
1. Light your barbecue and leave the coals until they are glowing and grey.
2. Meanwhile, to make the chimichurri sauce, blend all the sauce ingredients in a powerful food processor until thoroughly combined. Alternatively, use a pestle and mortar.
3. When the coals are ready, brush one side of the steaks with a little rapeseed oil and place the brushed side down on the grill.
4. Season the showing side generously with salt and grill for 3 minutes. Flip the steak over, add a light sprinkling of salt and continue grilling for a further 2 minutes.
5. Allow to rest somewhere warm for 4 minutes and then enjoy with your chimichurri