Hanger Steak with Pomegranate Chimichurri

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hanger steak with pomegranate chimichurri
  • 4Servings


  • 2 hanger steaks (8 oz. each)
  • 5 tablespoons olive oil
  • 1/2 cup pomegranate seeds
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons each finely chopped fresh parsley and cilantro
  • 1 tablespoon finely chopped fresh mint


Season steaks. In cast-iron skillet, heat 2 tbsp. oil over high. Cook steaks until brown, 2 1/2 minutes per side for medium-rare. In bowl, toss remaining ingredients; season. Spoon over sliced steak.