Blackened Hanger Steak with Plantains and Chimichurri

Total Time:	9 hr 30 min (includes marinating, standing and resting times)
Cook Time:	55 min
Serves:	4
Level:	Intermediate

Ingredients

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

1. 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.
2. 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.)
3. 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.
4. 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.