Blackened Hanger Steak with Plantains and Chimichurri

• 2 tablespoons paprika
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1 teaspoon kosher salt
• 1/4 teaspoon cayenne
• 1/4 teaspoon chili powder
• 1/4 teaspoon freshly ground black pepper
• Two 8-ounce hanger steaks
• 2 tablespoons vegetable oil
• 1 cup fresh flat-leaf parsley
• 1/4 cup fresh cilantro
• 1/4 cup red wine vinegar
• 2 cloves garlic, minced
• 1/2 teaspoon crushed red pepper
• 1/2 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 cup vegetable oil
• 4 very ripe, black plantains, peeled and cut on the bias into 1/2-inch pieces
• Garlic salt, for seasoning

1. For the blackened hanger steak: Mix together the paprika, onion powder, garlic powder, salt, cayenne, chili powder and black pepper in a bowl.
2. Rub the mixture over the hanger steaks and put the steaks on a wire-racked baking sheet.
3. Place in the fridge overnight.
4. For the chimichurri sauce: In a food processor, add the parsley, cilantro, red wine vinegar and garlic.
5. Pulse until combined but still a bit coarse, about 10 pulses.
6. Add in the crushed red pepper, and then slowly drizzle in the oil and pulse about 5 more times.
7. Season with salt and pepper and set aside for the flavors to meld.
8. (The chimichurri can be made up to 3 days in advance.)
9. For the sweet fried plantains: Heat the vegetable oil in a large skillet over medium heat.
10. Add the plantains in batches, taking care not to overcrowd the pan.
11. Fry each side until dark brown.
12. Using a spider, remove the plantains and drain on paper towels.
13. Season with garlic salt when still hot.
14. To cook the steaks, heat a large cast-iron skillet over medium heat.
15. Add the vegetable oil and sear all 4 sides of the hanger steaks until crusty and dark, 4 to 5 minutes each side.
16. The steaks are done when an instant-read thermometer reads 135 degrees F. Let rest for 5 minutes before slicing.

paprika, onion powder, garlic, kosher salt, cayenne, chili powder, freshly ground black pepper, hanger, vegetable oil, parsley, fresh cilantro, red wine vinegar, garlic, red pepper, extravirgin olive oil, kosher salt, vegetable oil, very, garlic salt

Taken from www.foodnetwork.com/recipes/jeff-mauro/blackened-hanger-steak-with-plantains-and-chimichurri.html (may not work)