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Hanger Steak w/ Chimichurri

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RedSkip
RedSkip Posts: 1,400
in EggHead Forum
Gasser got away from me a little, but it developed a thick crust.  Cooked until the IT 140F, seared for 6 minutes a side.  

Taste was good, not great due to char, but the SOB is a pain to cut. (Overcooking it probably didn’t help.)


Chimichurri Sauce was a little thick due to parsley not being finely chopped.  Flavor was good though.  Decent for my first attempt at thr combination.



Tenderloin sized slices. Mixing the sauce helped with the extra char.


- Skip
Large BGE - McDonald, PA
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Comments

  • YEMTrey
    YEMTrey Posts: 6,829
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    Way to finish strong.  I like a bit of char, looks pretty good to me.
    Steve 
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
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  • 20stone
    20stone Posts: 1,961
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    When a little too hammered, the chimichurri helps. Thanks for sharing this. I’m sure you’ll catch it a little sooner next time around. 
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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