Blackened Hanger Steak with Plantains and Chimichurri

Total Time:
9 hr 20 min
Prep:
10 min
Inactive:
8 hr 35 min
Cook:
35 min

Yield:
4 servings
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
  • 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.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    This recipe is featured in:

    The Kitchen