1 bunch parsley (2 cups lightly packed)
1/2 cup olive oil
1 tablespoon red wine vinegar
2 cloves garlic1/4 teaspoon salt
1/8 teaspoon ground red pepper
2 (1 pound) hanger steaks, cut almost all the way through lengthwise
1 tablespoon Olive oil 1/2 teaspoon ground black pepper
1/2 teaspoon freshly grated lemon peel
Heat grill to medium high.
Make the sauce: In a food processor fitted with steel blade pulse parsley, olive oil, vinegar, garlic, salt and red pepper until combined.
Brush steaks with olive oil and sprinkle with black pepper. Grill 12 minutes, turning once or until medium rare. Let rest, covered, 5 minutes; slice. Serve with Chimichurri Sauce.
The hanger steak can be replaced by any steak of your choice — flank and skirt being great choices. If you use a different steak, chances are it will cook less time as hanger steak is about 2-inches thick so check the beef after 8 minutes to see if the meat needs to be turned over.
Serve with spinach salad or grilled veggies and fruit such as zuchinni, red peppers, mushrooms and pineapple.