Chef • Jason Merryweather, executive chef, Thanksgiving Point's Harvest Restaurant
The hanger steak with chimichurri is a new seasonal item on the menu at Thanksgiving Point's Harvest Restaurant. The mouth-watering chimichurri, which originated as an Argentinian sauce featuring fresh parsley and garlic, olive oil and red wine vinegar, adds cultural flair to the grilled meat. Thanksgiving Point gives the sauce a unique spin by adding chopped capers.
Fresh herbs grown in the garden, right outside the restaurant's kitchen, are used to marinate and garnish this classic meat dish. Merryweather said he added it to the menu because of the distinctive taste of the chimichurri, and to offer high-quality, lesser-known cuts of beef for our guests. The hanger steak is served with roasted fingerling potatoes and seasonal vegetables.