Grilled hanger steak at 60°C with infused chimichurri sauce


  • 300 g hanger steak
  • 1 litre water
  • 10 g coarse salt
  • 30 g mild olive oil
Chimichurri sauce:
  • 400 g sunflower oil
  • 10 g chopped garlic
  • 50 g chopped fresh parsley
  • 5 g of ground black pepper
  • 80 g red wine vinegar
  • 18 g of dried oregano
  • 15 g table salt
  • 5 g chilli powder


To prepare this grilled hanger steak recipe we begin by preparing the chimichurri sauce. For the chimichurri we use a vacuum to be able to reduce the marinating time by 80%. To do this, we put all of the ingredients in a bag, create the vacuum and leave the bag to rest for 2 hours (it will keep refrigerated for up to 10 days).

For the hanger steak, we start by cleaning it to remove any skin and fat. We then immerse it in brine and, at the same time, place it in the vacuum packing machine so that it tenderises the meat with the pause system on our machine. This reduces the tenderising time by 50%.

Once it has been tenderised, we remove the meat from the brine, wash it and dry it thoroughly. We then pack it at 99% vacuum with olive oil and cook it in the SmartVide sous-vide cooker for 1 hour at 60ºC.

After the hour of cooking, we let it stand for 3 minutes.

To remove any excess moisture from the meat, we dry it with a little kitchen paper and add black pepper from the pepper mill. We then transfer it to a grill on a high heat and cook it for 2 minutes on each side until golden.

To finish, we allow the meat to rest for a couple of minutes, slice it, add the sauce and plate it up.

Grilled hanger steak at 60°C with infused chimichurri sauce

In this hanger steak recipe, vacuum cooking helps us to marinate and tenderise in less time and with a very simple and effective result.

Chef notes