Summer Grill Out Series Pt 3- Grilled Hangar Steak with Chimichurri Sauce and Quinoa Salad

  We’ve come to the last installment of our Summer Grill Out Series.  If you missed the first two, head on over to check out this Italian Bean Dip and this Grilled Romaine salad.  For this last installment, I’ve decided on a rich and flavorful main dish that is the perfect summer entertaining meal.   Where do I even start with the things I love about this meal?!?! I love the heat of the steak fresh off the grill paired with the chilled quinoa.  I love how the richness of the meat is complimented by the herbaceousness of the chimichurri sauce.   And, perhaps most of all, I love that the bulk of this meal can be made ahead of time, giving me a chance to actually enjoy my company and a glass of wine.  The salad and sauce can be made ahead of time (actually, the salad is even better the next day) and the meat can be in the marinade for 24 hours so you simply throw it on the grill and assemble everything together.  See, I told you…the perfect meal for entertaining!



Grilled Hangar Steak with Chimichurri Sauce and Quinoa Salad (serves 4)


For steak:

1/2 cup balsamic vinegar

1/4 cup tamari sauce (or soy sauce)

2 Tbsp minced garlic

2 Tbsp honey

2 Tbsp olive oil

1 tsp salt

1 tsp pepper

1 tsp Worcestershire sauce

1 tsp onion powder

pinch of cayenne pepper

2 lbs hangar steak

For Chimichurri sauce:

1 cup (packed) fresh Italian parsley

1/2 cup olive oil

1/3 cup red wine vinegar

1/4 cup (packed) fresh cilantro

2 garlic cloves, peeled

3/4 teaspoon dried crushed red pepper

1/2 teaspoon salt

For Salad:

1 cup quinoa, cooked according to package directions

1/2 cup vinaigrette from Grilled Romaine Salad

1 tablespoon lemon juice

2 scallions, thinly sliced

1/4 cup freshly chopped basil

1/2 cup thinly slice fennel

1/2 cup sundried tomatoes, packed in oil

1 cup arugula

salt and pepper to taste


  Combine all ingredients for the marinade in a plastic bag and marinade steak for at least 8 hours or overnight.

  For the Chimichurri sauce, place all ingredients in a food processor and blend until smooth.  This can be done a day in advance.

  For the salad, add the scallions, basil, fennel, sundried tomatoes and lemon juice to the quinoa while it is still warm.   Pour dressing over the salad and toss to coat.  Place salad in the refrigerator until chilled.  Before serving, add arugula and toss to combine.  

  Grill steak for 7 minutes on each side, or until done to your liking.  Slice and serve over the quinoa and drizzle with Chimichurri sauce.  


Summer Grill Out Series Pt 2- Grilled Romaine Salad

This salad is really the inspiration behind this whole meal in my Summer Grill Out Series.  We have a local restaurant that serves a salad very similar to this and I get it every single time I go, which says a lot since I usually prefer to vary up my menu selections.  The concept of grilling your salad is a complete game changer because it adds a smoky charred flavor that makes it something special. This particular salad also comes loaded with fried leeks and crispy prosciutto, which pack a pretty hefty punch in the flavor department themselves.  While this salad requires a bit more effort than your regular old garden variety salad (shameless pun), I can assure you it is totally worth it.  And, may I suggest making extra leeks and prosciutto so you can enjoy the deliciousness multiple nights in a row.  In the case of this salad, there is no such thing as too much of a good thing.

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Grilled Romaine Salad (serves 4)


For Salad:

2 heads of romaine, halved

4 oz prosciutto

2 oz crumbled gorgonzola cheese

1/2 cup cherry tomatoes, halved

2 leeks, cleaned, halved and sliced in half moon shape

oil for frying

For vinaigrette:

1/2 cup olive oil

1/4 cup rice wine vinegar

2 Tbsp sugar

1 clove minced garlic

2 Tbsp dijon mustard

2 tsp Herbs de Provence

salt and pepper to taste


Preheat oven to 400 degrees.  Lay prosciutto out on a baking sheet and bake until it begins to shrivel around the edges and get crispy (about 10-15 min).  Meanwhile, fill a pan with about 1 inch of frying oil (I like grape seed) until oil looks shiny and ripples across the top.  You can test the readiness by dropping a few leeks into the oil.  Once the oil is ready, fry the leeks in small batches for just about a minute and fish out with a slotted spoon.  Place the fried leeks on a paper towel to absorb excess grease.

Thoroughly mix all ingredients of the vinaigrette and set aside.  Brush romaine halves with oil and place on a hot grill for 2-3 minutes or until slightly charred.  Serve while still warm, topped with leeks, tomatoes, cheese and prosciutto.  Drizzle with the vinaigrette and enjoy.

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