Grilled Hanger Steak With Bacon Chimichurri
|Garlic||8 Clove (40 gm), smashed|
|Thyme sprigs||4 , coarsely chopped|
|Rosemary sprigs||2 , coarsely chopped|
|Dry red wine||1 Cup (16 tbs)|
|Red onion||1 Medium, minced|
|Extra virgin olive oil||2 Tablespoon|
|Hanger steak||48 Ounce, trimmed (Eight In Number, 6 Ounce Each)|
|Freshly ground pepper||To Taste|
|Garlic||4 Clove (20 gm), quartered, with germ removed|
|Packed flat leaf parsley||1⁄2 Cup (8 tbs)|
|Packed oregano||1⁄4 Cup (4 tbs)|
|Rice vinegar||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon (Juice Of 1 Lemon)|
|Extra virgin olive oil||1 Cup (16 tbs)|
|Bacon slices||1⁄2 Pound|
1. Marinate the steak: In a large, shallow dish, combine the smashed garlic, chopped thyme and rosemary, red wine, minced red onion and olive oil. Stir well, then add the steaks and turn to coat them thoroughly in the marinade. Cover and refrigerate the steaks in the marinade for at least 4 hours or overnight.
2. Make the chimichurri: In a food processor, pulse the quartered garlic, parsley and oregano leaves, rice vinegar, fresh lemon juice and olive oil until the herbs are pureed. Scrape the chimichurri into a medium bowl and season it with salt and ground 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. Reserve the bacon.
3. Light a grill. Remove the steaks from the marinade and scrape off the marinade seasonings. Season the steaks with salt and ground pepper; grill over high heat until charred, 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. Carefully pour in the chimichurri and bring to a simmer over high heat. Remove from the heat and stir in the chopped bacon. Pour the sauce into a serving bowl. Carve the steaks crosswise into thick slices and serve immediately with the bacon chimichurri.