• Katherine Arthurs

Salted Hanger Steak with Red Chimichurri + Grilled Flatbread with Hummus

"I could bathe in this sauce!"

"Ok, but in all seriousness, keep this on the rotation, Babe"

What are your dinner table conversations?

I'm not going to tell you how amazing this dish is...WELL maybe I should. A simple salted steak (hanger is my new favorite) grilled quickly on a super hot grill drizzled with a fresh flavorful red sauce, creamy hummus + charred flatbread. Its messy to eat but who cares - grab an extra napkin + get ready to lick your fingers.

Salted Hanger Steak with Red Chimichurri + Grilled Flatbread with Hummus

2 Hanger Steaks (about 1.75 lbs), room temperature

2 tablespoons Olive Oil

1 teaspoon Sea Salt

Flat bread or Pita

Hummus (store-bought or homemade)

Red Chimichurri

1 heaping cup red cherry tomatoes

2 tablespoons chopped red onion

3 garlic cloves

1/2 cup olive oil

large pinch of salt + pepper

1/2 teaspoon smoked paprika

1 pinch chili flakes

1 cup fresh parsley

1 lemon, juice (reserve the lemon)

1 tablespoon red wine vinegar

2 scallions

Using a blender, hand blender or food processor. Process all the ingredients together. Set aside to be used later.

Using a grill pan or grill, heat on high. Lather the olive oil on both sides on the steaks, then salt them on both sides. When the grill is hot + smoking. Add the steaks. Let them cook for 4-6 minutes on the first side. Flip over and cook another 4-6 minutes or until it's cooked to your liking. Remove + let rest on a plate or cutting board. Add the lemons + scallions to the grill - grill for 2-3 minutes + remove. Add your flatbread or pita to the grill + cook to heat up on both sides. Turn the heat off of the grill.

Once the steak has rested at least 5 minutes, slice it thinly.

To assemble, using one flatbread at a time, spread about 2 tablespoons of hummus. Add 5 or so slices of steak. Drizzle the top with the red chimichurri sauce - bring more to the table, because I know you'll want it.