• Katherine Arthurs

Hanger Steaks with Roasted Tomato + Basil Chimichurri + Buttered Potatoes

Check out these colors. Loving the bright red + orange hues of this sauce! It's delicious with tender hanger steaks, browned bites of buttery potatoes + the tang of the freshly roasted tomatoes.


It's for sure a twist on pesto - since I've been making batches all summer - it was high time to change things up a bit. Roasted tomatoes makes such a huge difference - along with some onions + garlic - it's a game changer. The fresh basil, apple cider vinegar + really good olive oil - always helps too!


It's a good one! Let me know if you make it - don't forget to tag me in your posts!



Hanger Steaks with Roasted Tomato + Basil Chimichurri + Buttered Potatoes


2 cups mix of yellow + red cherry + heirloom tomatoes

1/2 yellow onion, sliced in half

2 tablespoon olive oil

salt + pepper

2 garlic cloves, cut in half

4 tablespoons salted butter, cubed

12 oz. baby potatoes (I like using gold potatoes)

2-4 hanger steaks, room temperature (depending on how many people you are serving)

1 large handful fresh basil

1 tablespoon apple cider or red wine vinegar

1/2 teaspoon red pepper flakes

2-3 tablespoons olive oil

zest from 1/2 lemon


Preheat your oven to 400F. On a baking sheet tray, mix the tomatoes (slice the larger ones in half), onion, olive oil + a sprinkle of salt + pepper. Roast for 15 minutes. Add in the 2 sliced garlic cloves - roast for another 5 minutes. Remove from the oven + let cool slightly. Add the tomato + onion mixture to a blender bowl.


Using the same baking sheet tray, place the baby potatoes, butter + a sprinkle of salt + pepper. Toss to coat. Bake for 15-20 minutes or until the potatoes are browned + tender in the center.


Meanwhile, heat your grill to high heat. Sprinkle the steaks with salt + pepper on all sides. When the grill is hot, add the steaks + cook for 3-4 minutes each side. The timing all depends on how you like your steaks cooked - we prefer medium rare. Remember the steaks will continue to cook slightly when removed from the oven. And always let your steaks rest before slicing into.


While the steak + potatoes cook, blend the chimichurri sauce. To the blender bowl of tomatoes + onions, add in 1/2 handful fresh basil leaves, pinch each of salt + pepper, vinegar, red pepper flakes, 2 tablespoons olive oil + lemon zest. Blend until smooth but not completely pureed - some chunks + consistency is good to have. Remove from the blender + pour into serving bowl.


To serve, either slice the steaks or serve whole. drizzle some of the chimichurri sauce over the steaks + serve with potatoes + more fresh basil.


PRO TIP: Keep a few of the roasted tomatoes on a plate, instead of blending all of them. They are great as a garnish to accompany the steak + chimichurri sauce.


Enjoy!


This recipe was made #glutenfree, #dairyfree and #paleofriendly