Hang er Steak

 

1. Chimichuri
2. 1 cup beef tallow (or olive oil)
3. 6 –8 garlic cloves, peeled
4. 1 sprig rosemary (plus extra for basting)
5. 1 cup fresh parsley, chopped
6. 1/2 cup cilantro, chopped
7. 4 –5 green onions, chopped
8. 2 tbsp red wine vinegar
9. Juice of ½ lemon
10. 1 tsp kosher salt (to taste)
11. 1/2 tsp black pepper
12. 1 –2 tsp red chili flakes (to taste)
13. Potatoes
14. 1 1/2 –2 lbs small multi-colored potatoes
15. Salted water (for boiling)
16. 1 –2 tbsp olive oil
17. 2 –3 tbsp infused beef tallow
18. Salt and black pepper, to taste
19. Hanger Steak
20. 1 hanger steak (1–1.5 lbs)
21. Kosher salt
22. 1 tbsp beef tallow (for searing)
23. 2 tbsp butter
24. Garlic cloves, rosemary and thyme for basting
25. leaves Fresh parsley
26. Black pepper

Steps

1. 1

   Infuse the Tallow: In a 260°F oven, slow roast 1 cup beef tallow with whole garlic cloves, thyme, and rosemary for 1 hour.

   

   

   
2. 2

   Prep the Potatoes: Halve multi-colored baby potatoes. Parboil in salted water until just tender, then drain.

   

   

   
3. 3

   Rough Up and Coat: Toss potatoes with olive oil, a few spoonfuls of the infused tallow, salt, pepper, and rough them up a bit for texture.

   

   
4. 4

   Roast for Crisp: Spread on a baking sheet and roast at 400°F (convection if possible) for 30 minutes, until golden and crispy.

   

   

   
5. 5

   Blend Chimichurri: In a blender, combine parsley, cilantro, green onion, the roasted garlic, and strained tallow. Add vinegar, lemon juice, salt, pepper, and chili flakes to taste. If it is too thin, add more greens, too thick, add more fat or some olive oil. It will solidify if chilled, so serve slightly warm or room temperature.

   

   

   
6. 6

   Season the Steak: Pat dry and generously salt your hanger steak.

   

   
7. 7

   Sear flipping very 30-45 seconds: In a ripping hot cast iron pan with tallow, sear the steak using a constant-flip method until it reaches 95°F internally.

   

   

   
8. 8

   Butter Baste: Add butter, garlic, and rosemary. Baste and flip until the steak hits 118–120°F. Rest until it reaches medium-rare (~130°F).

   

   

   
9. 9

   Slice & Plate: Slice the steak against the grain. Plate with crispy potatoes, a strip of chimichurri, and a sprinkle of fresh parsley.