Grilled Hanger Steak with Cilantro Mint Chimichurri

• 2 pounds Hanger Steak
• Salt And Pepper
• 1 bunch Fresh Cilantro
• 1 bunch Fresh Mint
• 3 cloves Garlic, Peeled
• 3 Tablespoons Red Wine Vinegar
• 1 Tablespoon Ground Cumin
• 1 teaspoon Honey
• 1 teaspoon Salt
• 1/2 teaspoons Crushed Red Pepper
• 3/4 cups Olive Oil

1. Preheat the grill to high heat.
2. Sprinkle the hanger steaks with salt and pepper on all sides.
3. Grill the steaks for 2-3 minutes per side for medium-rare, just over 3 minutes per side for medium.
4. Remove the steak from the heat and cover with foil to rest.
5. (Never cut into to a steak before its had time to rest 5-10 minutes to redistribute all the juices.)
6. Meanwhile, place all the ingredients for the chimichurri in the food processor.
7. Puree until mostly smooth.
8. Slice the hanger steak into 1/2 inch pieces and serve warm with chimichurri sauce drizzled over the top with side of Bushs Texas Ranchero Grillin Beans.

hanger, salt, fresh cilantro, garlic, red wine vinegar, ground cumin, honey, salt, red pepper, olive oil

Taken from tastykitchen.com/recipes/main-courses/grilled-hanger-steak-with-cilantro-mint-chimichurri/ (may not work)