Blackened Hanger Steak with Plantains and Chimichurri

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  • Level: Intermediate
  • Total: 9 hr 30 min (includes marinating, standing and resting times)
  • Active: 55 min
  • Yield: 4 servings
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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 

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


  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.
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