Ageists, step to the side - who says that an old banana can't be the sweetest thing you've ever put in your mouth? With a luxe combination of bananas, butter, brown sugar and booze, this recipe proves the naysayers wrong. Dead wrong.
Hanger Steak with Chimichurri Sauce
Hanger? I Hardly Knew Her!
Wow. S&M in the kitchen..that hanging is pretty intense, even if it does make for incredible sex. This is my kind of foodie delight. But I’ll skip the murder investigation. Speaking of murder… hey, did you know its National Meat Month?! I have just the right outfit *digging, rummaging* Where IS that fucking meat dress anyway? I hope it’s not stuffed in the back of my closet.
Hrmmm, I may have grilled it the same night you wore it. You might recall that we decided to run a train on a case of Piper Heisdeck, and with your champagne muscles a-flexin’, you dared me to create a feast as hot as that Argentinian dude from around the way that you let practice his bilingual skills on you. I embraced the tone of the evening and made Hanger Steak with Chimichurri Sauce.
YES! You’re right! You bitch – I can’t believe you cooked my dress, even if it was fucking delicious.
That was a good night. I may have wasted all of my kitchen string taking turns getting tied to the bedpost, but I’m ok with it. That linen twine never leaves marks, meaning that folks are none-the-wiser on Monday morning. We should relive that night somehow.
Riiight…linen twine is definitely the key. But I think what really had me all tingly that night was that chimichurri sauce. But I’m also a fan of barely dressed meat, maybe with some sauce lightly dangling.
Darling, you know that anything dangling in front of me has to have a good amount of girth to it to catch my appetite and take my breath away. That’s why if I can’t get a thick hanger steak in my mouth for this one, I go with a super long skirt steak and try to devour the whole length at once. Oh, and chimichurri. That’s good too.
Hanger Steak with Chimichurri Sauce
1 lb. of hanger steak (or, as an alternative, skirt or flank steak)
1 c. of fresh Italian parsley
1/2 c. of fresh cilantro
4 cloves of garlic, minced
1/2 c. olive oil
1/8 c. red wine vinegar
pinch of crushed red pepper
1/2 tsp. of dried oregano
1/4 tsp. of salt
As much as we are fans of gratuitous nudity for our steaks (salt and pepper and that is IT!), this marinade is fun for grilling when south of the border flavors are on the menu. And kudos for going south of the border, if you know what I’m sayin’. On to the marinade – whisk the pineapple juice with the soy, cumin, onion, mesquite seasoning and olive oil until they know each other biblically. Put the marinade and the steak into a tupperware and marinate overnight.
The next day, you’ll want to take your steak out a little before you want to cook it and let it hang out at room temperature. Once it is ready to go, heat up a grill or a grill pan and brush with olive oil.
While the meat heats up, make your chimichurri by throwing the parsley, cilantro, garlic, oil, vinegar, red pepper, oregano and salt in a food processor or blender. Blitz to the hilt and set aside.
When the grill is smokin’ hot, throw the meat on and, as Grandma Wellington used to always say, cook it however the fuck you want. We like 4 minutes on each side for medium-rare to rare, but if you want to cook it longer, do it up. Then, take the meat off the grill and, in the words of Nanna Rillette, let that shit rest good and plenty. Cut your meat too soon and you’ll have precious juice everywhere – far worse than a premature ejaculator on a night that you are in fucking heat. But enough about our nightmares…after a rest of 5-10 minutes, slice the steak against the grain and drizzle some of the chimichurri over the top. Eat like the foodie she-demon that you are.