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Hanger Steak with chimmichuri

The Chairmaker

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Cooked over searing hot lumpwood charcoal on a Weber kettle to internal 46C and then rested.

Served with chimmichurri and pan-fried chestnut mushrooms.

The chimmichuri was finely diced parsley (about a handful of leaves), three cloves of pressed garlic, olive oil and vinegar. I had run out of red wine vinegar, so made do with a mix of balsamic and malt. The winning touch was some finely grated Parmesan cheese to give it a nutty umami undertone.

The meat was sourced from here: https://www.johndavidsons.com/pitmaster-bbq/beef/hanger-steak

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