Spiced-Rubbed Hangar Steak With Chimichurri Sauce

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Aida Mollenkamp
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 packed cup fresh Italian parsley leaves

1/4 packed cup fresh oregano leaves

1/4 cup extra virgin olive oil

3 tablespoons red wine vinegar

1 teaspoon honey

1 teaspoon red pepper flakes

3 medium garlic cloves, finely chopped

2 teaspoons kosher salt

1 teaspoon ground coriander

1 teaspoon ground ginger

3/4 teaspoon freshly ground black pepper

1/2 teaspoon ground cinnamon

2 tablespoons grapeseed or canola oil, divided

1 1/4 to 1 1/2 pound beef hanger steak or skirt steak, sliced crosswise into 4 pieces

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