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Argentinean Grilled Hanger Steak with Chimichurri Sauce

Argentinean Grilled Hanger Steak with Chimichurri Sauce

Groovin’ and Grillin’!

By Tim The Brew Chef Shafer

Argentinean Grilled Hanger Steak with Chimichurri Sauce


Argentina is a very beautiful country known for its colorful culture and culinary heritage including the delicious beef and the wonderful red wines especially the Malbec! Next to a robust porter or a deep dark stout a soft but full-bodied Malbec will do just fine! For this preparation I have sided with both beer and wine…go figure. Hanger steak is fairly readily available; if not skirt or flank steak is a comparable substitution. Chimichurri is a South American condiment similar to a pesto and is a traditional marinade slash sauce typically served with beef but it enhances everything from shrimp and fish to rabbit, pork or lamb. I serve 8-oz of beef per guest and besides making the chimichurri and the marinating time you will spend about 20 minutes at the grill. Enjoy!



2 pounds hanger steak, trimmed

2 cups flat leaf parsley leaves

½ cup cilantro leaves

½ cup oregano leaves

6 cloves garlic

1 large shallot

2 T Malbec plus 2 ounces

2 T Porter plus 2 ounces

2 T lemon juice

1 tsp Kosher salt

½ tsp cracked pepper

½ tsp red pepper flakes

¾ cup olive oil



In a blender puree all the ingredients except the extra wine and beer, adding the olive oil last in a slow steady stream to create a paste. Place 3 tablespoons of the chimichurri in a large resealable bag and add the extra beer and wine. Place the hanger steak into the marinade and seal up the bag squeezing out any excess air. Place the remaining chimichurri in the refrigerator. Refrigerate the marinating beef for 6 to 8 hours.

Remove the beef from the refrigerator and let stand at room temperature for 20 to 30 minutes; meanwhile, prepare the grill. Season the meat with salt and pepper and place it on a hot, well-oiled grill. Grill the meat for 3 to 4 minutes then give it a quarter turn, cook for another 3 to 4 minutes, then flip the beef and repeat for medium rare. Using a probe thermometer the internal temperature should be 115 to 120 degrees. Place the meat on a cutting board and cover it with aluminum foil and let it rest for 5 minutes. Slice the steak 1/4 inch thick against the grain. Serve it with the reserved chimichurri sauce.