Bruno Albouze Hanger Steak Chimichurri

Hanger Steak Chimichurri

Yields6 ServingsPrep Time45 minsCook Time30 minsTotal Time1 hr 15 minsDifficultyBeginnerRating


 1000 g Beef hanger steak, skirt or flank
Chimichurri Sauce
 10 g Chives, minced
 5 g Garlic, minced
 20 g Italian parsley leaves, washed & chopped
 2 g Oregano, chopped
 40 g Shallots, minced
 125 g Olive oil
 10 g Lemon confit*
 60 g Cherry vinegar
Roasted Potatoes
 1000 g Fingerling, or baby potatoes
 200 g Onion, sliced
 100 g Garlic cloves, crushed
 20 g Spicy rub (rosemary, thym, paprika..)
 30 g Olive oil


Chimichurri Sauce

*Lemon confit: use rinds only, rinse and pat dry before mincing. It can be subbed for 2 lemon zest. Combine all ingredients together except for the vinegar (add it before serving to keep its vibrant color). Season with salt, ground black pepper and red pepper flakes or minced jalapeño to taste.

Roasted Potatoes

Wash potatoes and remove dark spots. Cut them into bite size portions, and soak them in cool water preventing oxidation. Drain and pat dry potatoes and mix with the sliced onions and crushed garlic (skin-on) – Rub in olive oil and spices, and season with salt and pepper. Preheat oven to 425ºF/220ºC. Bake potatoes for about 40/45 min; tossing mixture half way through. Peel off roasted garlic. Keep warm.

Searing Meat

Leave meat out to come to room temp before grilling. Rub meat with olive oil and season with salt. Set oven to 500ºF/260ºC. Meanwhile heat up cast iron grill. Grill mark meat on both sides for 1 min. Arrange steak on a baking tray lined with silicone mat. Pop in the oven for 4 min. Transfer meat onto a tray and tent with foil loosely or use an upside down tray for 8 min.


Slice steak across the grain (perpendicular to its muscle fibers) and place next to the roasted potatoes. Cover meat with the chimichurri sauce. Enjoy!

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