So Jhan decided to make a chimichurri sauce - a bright green Argentinian sauce made of herbs that I'd never ever heard of before (warning: it's delicious).
Hanger steak is such a good deal and great for marinated and grilled dishes -just don't overcook it.
For tonight's dinner I marinated the hanger steak in a balsamic marinade and grilled it in a very hot oiled cast iron skillet - about 2 minutes on each side for rare. The Chimichurri sauce was a mix of finely chopped parsley, fresh oregano, garlic, red onion and crushed red peppers. I mixed the herbs with equal parts EVOO and red wine vinegar and added salt (I use kosher salt for these types of sauces, sea salt for pasta water, etc. - various salts make an amazing difference it the taste of a dish.) and cracked black pepper to taste.
I paired the steaks with some roasted red peppers and creamy mashed potatoes. The Chimichurri really makes this dish, the steaks were tender and done just right, the peppers were a good flavor addition with the herbiness of the sauce and of course mashed potatoes are just plain good with everything. I added a tomato salad with a balsamic vinaigrette to round out our dinner.
In the photo below, notice the slight shadow to the right - noticeable, but not strong. That was the effect that I wanted.
- Chimichurri is wonderful stuff
- Even lighting doesn't have to be dull
- Color contrasts really are important