MAKES 4 SERVINGS
I have always loved a good chimichurri, the classic Argentine steak sauce/pesto. After I traveled to Argentina with chef Jonathan Kavourakis, we both became hooked. Following our travels, we began toying with our own variations, and Jonathan’s rendition, heavy on red bell pepper and olives, has become our clear favorite.
CHIMICHURRI
1 medium red bell pepper, seeded and coarsely chopped
3 tablespoons coarsely chopped pitted black kalamata olives
3 tablespoons coarsely chopped pitted green olives
1 small garlic clove, shredded on a Microplane zester
2 tablespoons red wine vinegar
¾ teaspoon smoked paprika
¾ teaspoon dried oregano
Pinch of cayenne pepper
¼ cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
HANGER STEAK
1 teaspoon black peppercorns, preferably 1 teaspoon each black and smoked peppercorns
1 teaspoon kosher salt
2 pounds hanger steaks, cut into 4 portions
Canola or vegetable oil, for brushing
1. To make the chimichurri: Pulse the bell pepper, black olives, green olives, and garlic in a food processor until combined. Add the vinegar, paprika, oregano, and cayenne pepper and pulse until finely chopped. Transfer to a medium bowl. Whisk in the oil and season to taste with salt and pepper. Cover and let stand at room temperature for at least 1 hour or up to 4 hours to marry the flavors. (The chimichurri can be refrigerated for up to 1 week. Bring to room temperature before using.)
2. To cook the hanger steak: Coarsely grind the peppercorns in a mortar or spice grinder. Transfer to a small bowl and mix in the salt. Brush the steaks lightly with the oil and season all over with the pepper mixture. Let the steaks stand at room temperature for 30 minutes.
3. Heat a very large heavy skillet, preferably cast iron, over medium-high heat. Turn on the kitchen exhaust fan. Add the steaks to the hot pan and cook, turning halfway through cooking, until they are well browned and an instant-read thermometer inserted in the center registers 125°F for medium-rare, about 6 minutes. Transfer to a carving board and let stand for 3 to 5 minutes. Slice across the grain and serve with the chimichurri.