Recipe: (Indoor) Grilled Hanger Steak

[ 0 ] October 16, 2013 |

With temperatures gradually dropping, grilling outdoors is becoming a thing of the past.  Thanks to the indoor grill, that flavor does not have to become a summer pasttime.  Season 3 Iron Chef winner, Chef Marc Forgione, and T-fal have linked up and provided this recipe that utilizes T-Fal’s OptiGrill in just the right way:  making a juicy, grilled steak.  See the recipe below for an indoor grilled Hanger Steak with Chimichurri sauce and Vidalia onions.

Image courtesy of Iron Chef Marc Forgione and T-fal

Image courtesy of Iron Chef Marc Forgione and T-fal


For the Meat Marinade:

  • 1 cup chopped fresh curly parsley
  • 3 tablespoons minced shallot
  • 2 tablespoons chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 1 garlic clove, minced
  • 1 teaspoon pink peppercorns, crushed
  • Extra-virgin olive oil
  • 1 Hangar Steak

For the Chimichurri Sauce:

  • 3/4 cup extra-virgin olive oil
  • 1/2 cup chopped fresh curly parsley
  • 1/2 cup chopped fresh cilantro
  • 3 tablespoons minced shallots
  • 1 tablespoons red pepper flakes
  • 1 tablespoon minced garlic
  • Kosher salt
  • 1/4 cup sherry vinegar

For the Grilled Vidalia Onions:

  • 1 Vidalia onion, cut into 1/2-inch thick rings
  • Olive oil
  • Kosher salt
  • Freshly ground black pepper
  • To Assemble the Dish:
  • Flaky sea salt, such as Maldon
  • Smoked salt
  • Freshly ground black pepper


Make the Steak:

Combine all herbs, shallots, garlic, and peppercorns in a small container and cover with enough EVOO to cover the herb mixture. Add steak and marinate overnight or up to one day ahead.

Make the Chimichurri Sauce:

In a medium bowl mix together the olive oil, parsley, cilantro, shallots, pepper flakes, garlic, and salt. Cover and refrigerate for at least 2 hours or up to 1 day. Right before serving, add the sherry vinegar.

Make the Grilled Vidalia Onions:

While the steak is resting, toss the onions rings with some olive oil, salt, and black pepper. Grill the onions on the Opti-grill, until cooked through, 4 to 5 minutes. Finely chop the onions and combine with the chimichurri.


Johnna's Stuffed Cornish Hens

Johnna’s Stuffed Cornish Hens

Johnna’s Tip:  T-fal products definitely have a place in my kitchen.  For instance, T-fal’s Egg Wonder 4.5″ frying pan, has made the perfect sized eggs since it arrived in my kitchen.  The presentation actually makes my eggs look like the ones prepped in a professional kitchen!  The miniature frying pan does not back down to the heat.  I used it to fry up the chicken sausages for my cornbread stuffing, which I used in my baked cornish hens.  Great idea for cooking and cleaning purposes.  See it in action in the picture above.

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Category: grilled, main dish, Product Review, Recipes

About the Author ()

Johnna French is a Harlem NY native with deep roots in Panama, Washington, DC and North Carolina. All four places have heavily influenced her life and the foods she loves today. After graduating Howard University School of Law and beginning her life as a young professional in the city she was led to start Johnna Knows Good Food in November 2007 to keep family, friends and colleagues updated on where to go and what to eat while dining in the nation’s capitol. French, who still practices law, leads a team of three writers to cover the ever expanding Washington, DC food scene. French has been featured in print and television, appearing in Washingtonian Magazine and is a regular contributor to various local TV affiliates including WUSA 9, FOX 5 DC and WJLA (ABC Affiliate) News Channel 8. During the 2016-2017 football season, Johnna aired on Comcast Sports Mid-Atlantic (CSN) show, Redskins Life, as the weekly tailgate host. Johnna is currently a regular contributor to the FOX Baltimore Weekend morning show.

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