Blackened Hanger Steak with Plantains and Chimichurri
Course: Dinner, Main DishDifficulty: Intermediate
Servings
4
servingsCooking time
55
minutesTotal time (includes marinating, standing and resting times)
9
hours30
minutesIngredients
- Blackened Hanger Steak
2 tablespoons paprika
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon kosher salt
1/4 teaspoon cayenne
1/4 teaspoon chili powder
1/4 teaspoon freshly ground black pepper
Two 8-ounce hanger steaks
2 tablespoons vegetable oil
- Chimichurri Sauce
1 cup fresh flat-leaf parsley
1/4 cup fresh cilantro
1/4 cup red wine vinegar
2 cloves garlic, minced
1/2 teaspoon crushed red pepper
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
- Sweet Fried Plantains
1 cup vegetable oil
4 very ripe, black plantains, peeled and cut on the bias into 1/2-inch pieces
Garlic salt, for seasoning
Directions
- For the blackened hanger steak: Mix together the paprika, onion powder, garlic powder, salt, cayenne, chili powder and black pepper in a bowl. Rub the mixture over the hanger steaks and put the steaks on a wire-racked baking sheet. Place in the fridge overnight.
- For the chimichurri sauce: In a food processor, add the parsley, cilantro, red wine vinegar and garlic. Pulse until combined but still a bit coarse, about 10 pulses. Add in the crushed red pepper, and then slowly drizzle in the oil and pulse about 5 more times. Season with salt and pepper and set aside for the flavors to meld. (The chimichurri can be made up to 3 days in advance.)
- For the sweet fried plantains: Heat the vegetable oil in a large skillet over medium heat. Add the plantains in batches, taking care not to overcrowd the pan. Fry each side until dark brown. Using a spider, remove the plantains and drain on paper towels. Season with garlic salt when still hot.
- To cook the steaks, heat a large cast-iron skillet over medium heat. Add the vegetable oil and sear all 4 sides of the hanger steaks until crusty and dark, 4 to 5 minutes each side. The steaks are done when an instant-read thermometer reads 135 degrees F. Let rest for 5 minutes before slicing.
