Make it Healthy: Tasty recipes and easy ideas for any Healthy Eating Style by Wendy Farrell

Author:Wendy Farrell [Farrell, Wendy]
Language: eng
Format: epub
Publisher: Amazon KDP Publishing
Published: 2020-03-15T18:30:00+00:00

{Lean Protein, Low Carb, Gluten Free, Dairy Free}

Hanger Steak with Argentine Chimichurri Sauce

Chimichurri is a South American fresh herb and garlic flavor bomb that can be used to top meats, vegetables, potatoes or to dip breads and pita. The Blackened Spice Rub is enough to flavor a simple cut of meat on its own, but the Chimichurri takes it over the top. I kept this recipe as a “dry rub” and didn’t add any olive oil. It helps give the meat a great char and crust of flavor.

1 Hanger Steak (flat iron, tri tip and other lean cuts of beef work as well)

2-4 T Blackened Spice Rub (See Spice Blends, Sauces and Compotes)

Chimichurri Sauce (See Spice Blends, Sauces and Compotes)

Trim visible fat from meat and cover thoroughly with spice rub. Let sit for an hour to a day, refrigerated and covered. Heat a grill pan or outdoor grill to high and sear all sides of beef. Reduce heat or move to cooler part of grill and let slowly come to temperature of about 145-150 internal using a meat thermometer. Let meat sit, covered and it should be medium pink about 5 minutes later. Leave on the grill longer if you like your meat more well done. Slice thin and on the bias to increase tenderness and top with Argentine Chimichurri Sauce.

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