Chimichurri Steak With Blistered Tomatoes 5 Steps
To prepare the chimichurri sauce, in a food processor, combine the parsley leaves, chopped cilantro, oregano leaves, red wine vinegar, smoked paprika, kosher salt, smashed garlic cloves, diced shallots, Anaheim chili, cracked black pepper and pulse until the herbs have broken down a bit. Add in the olive oil and continue to pulse, scraping down the sides as necessary until the sauce is still chunky but has come together evenly. Set aside half of the sauce to marinate the beef and transfer the remaining half to a glass jar and store in the fridge (can be kept for 4 days refrigerated) until ready to serve.
To prepare the marinade for the beef, in a small mixing bowl combine the half of chimichurri that was set aside, light soy sauce, honey, lime juice and smashed garlic cloves and whisk until even. Place the hanger steak in a ziploc bag and pour over the marinade, massage into the steak, seal and allow to marinade in the fridge for 4 hours or up to 12.
Remove the steak from the marinade and use a paper towel to wipe off any excess. Season with salt and pepper and drizzle lightly with olive oil and cook on a preheated grill until desired doneness is reached. Remove from the grill and allow to rest for 5 minutes before cutting into.
While the steak is resting, lightly oil the cherry tomatoes, season with salt and pepper and cook on the grill, stem side up for 2-3 minutes until the tomatoes begin to burst.
Slice the rested steak, and sprinkle lightly with flaky sea salt (optional). Serve with the blistered tomatoes and chimichurri sauce.