Hanger Steak, Chimichurri, and Grilled Bread
Paired with 2016 SVL Cabernet Sauvignon
Roasted garlic chimichurri
5 roasted garlic cloves, minced
1 shallot, minced
¼ head fennel, minced
½ c red wine vinegar
1 t salt
½ c parsley, finely chopped
¼ c oregano, finely chopped
1 T dried oregano
1 t paprika
1 t ground coriander
1 c olive oil
Combine all ingredients in a bowl and mix well. Taste for salt and acid if you prefer more. Refrigerate for at least 2 hours, preferably overnight.
Steak
1 hanger steak (about 1.5 lb)
2 T Dijon mustard
Salt & pepper
2 slices sourdough or country loaf
Rub hanger steak with dijon on mustard and let it sit in the fridge for 2 hours or overnight. Remove your chimichurri from the fridge. Preheat your grill and season your steak generously with salt and pepper. Make sure the grill is well oiled before laying your steak down. Cook evenly on all sides to your desired temperature. Remove from heat and let rest for 5 minutes. Meanwhile, lightly grill your bread slices on both sides before turning off the grill.
Slice your steak on a bias, transfer it to a plate, and generously pour chimichurri over the top. Serve alongside your grilled bread and enjoy with a glass of Hedges Cabernet.
