Chimichurri Hanger Steak

• 1 cup packed flat-leaf parsley
• 1/2 jalapeno, seeded
• 1 garlic clove
• 2 tablespoons minced mint leaves
• 6 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1/4 teaspoon crushed red chili flakes
• Salt
• pepper, to taste
• Cayenne, to taste
• 3 tablespoons panko
• 1 hanger steak, about 2 pounds

1. Mince parsley, jalapeno and garlic and mix in a bowl with mint, oil and vinegar.
2. Season with chili flakes, salt, pepper and cayenne until it has a kick.
3. Reserve 3 tablespoons and add panko to rest.
4. Butterfly steak with a sharp knife, slicing it not quite all the way through, so it opens it like a book.
5. Lightly pound any thicker areas to make meat more uniform.
6. Spread chimichurri-panko mix on one side of cut surfaces, fold other side over and fasten the edge with metal or wooden skewers.
7. Coat outside of steak with reserved chimichurri.
8. Chill 3 hours.
9. Light grill or broiler and, while it heats, allow steak to come to room temperature.
10. Grill or broil steak to medium rare, about 6 to 8 minutes per side depending on heat.
11. Let rest 10 minutes, remove skewers and cut in thick slices.

parsley, garlic, mint leaves, extra virgin olive oil, red wine vinegar, red chili, salt, pepper, cayenne, panko, hanger

Taken from cooking.nytimes.com/recipes/1013128 (may not work)