Grilled Hanger Steak with Bacon Chimichurri
E. Michael Reidt, courtesy of foodandwine.com
These herb-marinated steaks are accompanied by chimichurri, a South American sauce for grilled meats made with olive oil, parsley and garlic. E. Michael Reidt’s chimichurri has an indulgent addition to the classic recipe: bacon.
Our pairing suggestion:
Chilean Cabernet Sauvignon often has a delicate herbal note, which echoes the herbal marinade for these flavorful steaks.
Serves 8
Total time: 45 mins. | Active: 45 mins. | Marinating: 4 hrs.

Ingredients and directions
Ingredients:
Steak:
- 8 garlic cloves, smashed
- 4 thyme sprigs, coarsely chopped
- 2 rosemary sprigs, coarsely chopped
- 1 cup dry red wine
- 1 medium red onion, minced
- 2 tablespoons extra-virgin olive oil
- Eight 6-ounce Carlton Farms Hanger Steaks, trimmed
- Salt and freshly ground pepper
Chimichurri:
- 4 garlic cloves, quartered with germ removed
- 1/2 cup packed flat-leaf parsley leaves
- 1/4 cup packed oregano leaves
- 1/4 cup rice vinegar
- Juice of 1 lemon
- 1 cup extra-virgin olive oil
- Salt and freshly ground pepper
- 1/2 pound Carlton Farms Thick-Cut Regular Bacon
Directions:
- 1. In a large, shallow dish, combine the garlic, thyme, rosemary, wine, onion and olive oil. Add the hanger steaks and turn to coat thoroughly. Cover and refrigerate for at least 4 hours or overnight.
- 2. In a food processor, pulse the garlic, parsley, oregano, vinegar, lemon juice and olive oil until the herbs are pureed. Scrape into a bowl and season with salt and pepper. In a large skillet, cook the bacon in 2 batches over moderate heat until crisp, about 8 minutes. Drain on paper towels and let cool, then finely chop. Pour all but 2 tablespoons of the bacon fat from the skillet.
- 3. Light a grill. Scrape the marinade off the steaks and season them with salt and pepper. Grill the steaks over a hot fire until charred all over, about 10 minutes for medium-rare meat. Transfer to a cutting board and let rest for 5 minutes.
- 4. Meanwhile, heat the bacon fat in the skillet. Add the chimichurri and bring to a simmer over high heat. Remove from the heat and stir in the bacon. Pour the sauce into a serving bowl. Carve the steaks crosswise into thick slices and serve immediately with the chimichurri.