Cooler-Cooked Hanger Steak with Chimichurri

This recipe offers a unique and foolproof method to cook hanger steaks to perfection using a cooler and sous vide technique. By immersing the steaks in precisely controlled water temperature, they become tender and juicy. The result is a succulent hanger steak, paired with a vibrant and flavorful chimichurri sauce, making it a delightful and impressive dish for any occasion.

SERVES 4

INGREDIENTS:

• 4 hanger steaks, 8 ounces each
• Kosher salt and freshly ground black pepper
• 12 sprigs fresh thyme (optional)
• 2 cloves garlic (optional)
• 2 shallots, thinly sliced (optional)
• 2 tablespoons canola oil
• 1 recipe Chimichurri Sauce (recipe follows)

INSTRUCTIONS:

1. Prepare the cooler for sous vide cooking by filling it with water and setting the temperature to 133°F for medium-rare or 143°F for medium doneness.
2. Season the hanger steaks with kosher salt and freshly ground black pepper. If desired, add the optional fresh thyme, garlic, and shallots to enhance the flavors during the sous vide process.
3. Place each hanger steak in a separate vacuum-sealed bag and remove any excess air. Seal the bags tightly.
4. Immerse the sealed bags with the hanger steaks into the preheated water bath in the cooler. Allow the steaks to cook at the desired temperature for at least 45 minutes, and up to 3 hours, to achieve the desired doneness.
5. Once the cooking time is complete, remove the hanger steaks from the bags, discarding any aromatic ingredients. Pat the steaks dry with paper towels.
6. Heat the canola oil in a 12-inch heavy-bottomed stainless steel or cast-iron skillet over high heat until it reaches a smoking point.
7. Carefully add the hanger steaks to the hot skillet and sear them until they develop a deep brown crust on all sides. Use tongs to turn the steaks for even browning, which takes about 2 minutes in total.
8. Transfer the seared hanger steaks to a large plate, tent them with foil, and allow them to rest for 5 minutes.
9. Serve the hanger steaks accompanied by the flavorful chimichurri sauce (recipe follows).

CHIMICHURRI SAUCE:

INGREDIENTS:

• ¼ cup finely chopped fresh parsley
• ¼ cup finely chopped fresh cilantro
• 2 teaspoons finely minced fresh oregano
• 4 medium cloves garlic, minced or grated on a Microplane (about 4 teaspoons)
• ½ teaspoon red pepper flakes
• ¼ cup red wine vinegar
• ½ cup extra-virgin olive oil
• Kosher salt to taste

INSTRUCTIONS:

1. In a small bowl, whisk together the finely chopped parsley, cilantro, oregano, minced garlic, and red pepper flakes.
2. Add the red wine vinegar and whisk again until well combined.
3. Slowly pour in the extra-virgin olive oil while continuing to whisk, creating a vibrant and flavorful chimichurri sauce.
4. Let the chimichurri sauce stand at room temperature for at least 1 hour before serving to allow the flavors to meld.
5. Store any leftover chimichurri in a sealed container in the refrigerator for up to a week.

SERVING SUGGESTION:

• Serve the cooler-cooked hanger steaks with the zesty and herbaceous chimichurri sauce, enhancing the already delicious flavors of the meat. Pair the dish with your favorite side dishes, such as roasted vegetables or a fresh salad, for a satisfying and impressive meal that will surely delight your guests. Enjoy the succulent hanger steaks and the bold flavors of chimichurri in this memorable culinary experience.