Grilled Chimichurri Hanger Steak With Sweet Potatoes

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READY IN: 1hr 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • CHIMICHURRI SAUCE:
  • Mix together all of the ingredients and allow the sauce to sit at room temperature for a minimum of 1 hour to allow the flavors of the sauce to develop.
  • GRILLED HANGER STEAK:
  • Preheat a gas grill to medium heat. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash. Spread the coals in an even bed. Clean the cooking grate.
  • Brush the meat with oil and season well with salt and pepper. Grill the steaks over direct heat until marked, about 2 minutes on each side. Move the steaks to the cooler part of the grill and continue to grill over indirect medium heat until the desired doneness is achieved.
  • Allow to rest briefly before serving, cut across the grain. Serve with the chimichurri sauce.
  • GRILLED SWEET POTATOES:
  • Rinse and brush the sweet potatoes and dry thoroughly. Leave the peels on and cut them on a bias into half-inch slices.
  • In a large bowl, add the olive oil, salt, and pepper. Add the cut sweet potatoes to the bowl and toss them to coat.
  • Grill the sweet potatoes over direct heat, turning once, until marked on both sides, about 3 minutes per side. Turn the sweet potatoes over and move to indirect heat. Grill the potatoes, covered and turning as necessary, until tender throughout, about 6 to 8 minutes.
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