Delicious Served with Grilled Sweet Potatoes
Pair a prized cut of steak with a vibrant Argentinian herb sauce.

Ingredients

• Four 8-ounce hanger steaks, trimmed
• 2 tablespoons olive oil
• 2 teaspoons salt, or to taste
• 2 teaspoons pepper, or to taste

Directions

1. Preheat a gas grill to medium heat. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash. Spread the coals in an even bed. Clean the cooking grate.
2. Brush the meat with oil and season well with salt and pepper. Grill the steaks over direct heat until marked, about 2 minutes on each side. Move the steaks to the cooler part of the grill and continue to grill over indirect medium heat until the desired doneness is achieved.
3. Allow to rest briefly before serving, cut across the grain. Serve with the Chimichurri Sauce and Grilled Sweet Potatoes (recipes follow).