704. GRILLED HANGER STEAK with BACON CHIMICHURRI

serves 8


8 garlic cloves, smashed
4 thyme sprigs, coarsely chopped
2 rosemary sprigs, coarsely chopped
1 cup dry red wine
1 medium red onion, minced
2 tablespoons extra-virgin olive oil
Eight 6-ounce hanger steaks, trimmed
Salt and freshly ground pepper


Bacon Chimichurri

4 garlic cloves, quartered with germ removed
1/2 cup packed flat-leaf parsley leaves
1/4 cup packed oregano leaves
1/4 cup rice vinegar
Juice of 1 lemon
1 cup extra-virgin olive oil
Salt and freshly ground pepper
1/2 pound sliced bacon

MARINATE THE STEAK: In a large, shallow dish, combine the garlic, thyme, rosemary, wine, onion and olive oil. Add the hanger steaks and turn to coat thoroughly. Cover and refrigerate for at least 4 hours or overnight.

MAKE THE CHIMICHURRI: In a food processor, pulse the garlic, parsley, oregano, vinegar, lemon juice and olive oil until the herbs are pureed. Scrape into a bowl and season with salt and pepper. In a large skillet, cook the bacon in 2 batches over moderate heat until crisp, about 8 minutes. Drain on paper towels and let cool, then finely chop. Pour all but 2 tablespoons of the bacon fat from the skillet.

Light a grill. Scrape the marinade off the steaks and season them with salt and pepper. Grill the steaks over a hot fire until charred all over, about 10 minutes for medium-rare meat. Transfer to a cutting board and let rest for 5 minutes.

Meanwhile, heat the bacon fat in the skillet. Add the chimichurri and bring to a simmer over high heat. Remove from the heat and stir in the bacon. Pour the sauce into a serving bowl. Carve the steaks crosswise into thick slices and serve immediately with the chimichurri.


WINE: Seviche is almost as popular in Chile as it is in Peru—maybe because citrusy Chilean Sauvignon Blancs, particularly from the cool Casablanca region, pair so well with it. Two good choices are the grapefruity 2006 Los Vascos and the minerally 2005 Kingston Family Vineyards Tobiano.


courtesy of: E. Michael Reidt, "Tao of Entertaining," Food & Wine, May 2007