Blackened Hanger Steak with Plantains and Chimichurri

Deselect All

Blackened Hanger Steak:

2 tablespoons paprika

2 teaspoons onion powder 

2 teaspoons garlic powder 

1 teaspoon kosher salt 

1/4 teaspoon cayenne 

1/4 teaspoon chili powder 

1/4 teaspoon freshly ground black pepper 

Two 8-ounce hanger steaks 

2 tablespoons vegetable oil 

Chimichurri Sauce:

1 cup fresh flat-leaf parsley

1/4 cup fresh cilantro 

1/4 cup red wine vinegar 

2 cloves garlic, minced 

1/2 teaspoon crushed red pepper 

1/2 cup extra-virgin olive oil 

Kosher salt and freshly ground black pepper 

Kosher salt and freshly ground black pepper

Sweet Fried Plantains:

1 cup vegetable oil

4 very ripe, black plantains, peeled and cut on the bias into 1/2-inch pieces 

Garlic salt, for seasoning