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Hanger Steak Salad with Chimichurri Marinated White Beans

Hanger Steak Salad with Chimichurri White Beans

This Hanger Steak Salad features meaty slices of tender marinated hanger steak draped over tart and tangy Chimichurri-marinated White Beans.
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Prep Time 20 minutes
Cook Time 10 minutes
Marinating Time 12 hours
Servings: 4
Course: Main Course, Salad
Ingredients Equipment Method Notes

Ingredients
  

Marinated Hanger Steak
  • 1 hanger steak **
  • 1 tsp kosher salt
  • 2 cloves garlic minced
  • 2 anchovy fillets finely chopped
  • 1 tbsp Dijon mustard heaping
  • ¼ cup soy sauce
  • ¼ cup olive oil
  • 1 lemon juiced
Chimichurri Marinated White Beans
  • 2 cloves garlic minced
  • 1 shallot finely diced
  • 3-4 red chilis finely sliced
  • ¼ cup fresh parsley finely chopped
  • 2 tbsp fresh mint finely chopped
  • 2 tbsp fresh oregano finely chopped
  • ½ cup olive oil
  • ½ cup red wine vinegar
  • 1 lime juiced
  • ¾ tsp salt
  • 2 cans white beans drained and rinsed
  • 2 mini cucumbers sliced
  • 1 pint cherry tomatoes halved

Equipment

  • 1 grill or cast-iron griddle

Method
 

For the Steak
  1. Sprinkle the steak all over with the salt and set it aside.
    1 hanger steak **, 1 tsp kosher salt
  2. In a bowl whisk to combine the remaining ingredients.  Place the steak in the bowl and toss to coat. Cover and marinate for a minimum of three hours but overnight is better. 
    2 cloves garlic, 2 anchovy fillets, 1 tbsp Dijon mustard, ¼ cup soy sauce, ¼ cup olive oil, 1 lemon
For the Beans
  1. Place the garlic, shallot, red chilis, parsley, mint, oregano, olive oil, red wine vinegar, lime juice, and salt in a bowl and whisk to combine. Set aside.
    2 cloves garlic, 1 shallot, 3-4 red chilis, ¼ cup fresh parsley, 2 tbsp fresh mint, 2 tbsp fresh oregano , ½ cup olive oil, ½ cup red wine vinegar, ¾ tsp salt, 1 lime
  2. Place the white beans, cucumbers, and cherry tomatoes in a bowl. Pour the chimichurri on top and toss to coat. Cover and let marinate for a minimum of 3 hours or overnight. 
    2 cans white beans, 2 mini cucumbers, 1 pint cherry tomatoes
To Assemble
  1. Take the steak out of the fridge 30 minutes prior to cooking.
  2. Heat a grill or a cast-iron griddle over high heat until smoking. Take the steak out of the marinade and place it on the grill. Sear the steak on both sides until grill marks form. Continue to cook until the steak registers an internal temperature of 125° F. Transfer the steak to a plate and let rest for 10 minutes. **
  3. Spoon the bean salad onto a platter and slice the steak. Drape the steak over the beans and garnish with fresh mint leaves. Serve immediately.

Notes

** A whole hanger steak has a tough membrane that runs through the center of the cut. Typically a butcher removes this membrane, thus separating the hanger steak into two pieces. This recipe calls for just one of those pieces as they are usually sold as separate steaks. 
*** This will give you a rare to medium rare steak. The internal temperature will continue to rise as it rests. 130°F is rare. 135°F is medium rare. I recommend not cooking the steak beyond this point as this particularly cut can get quite tough.