The chef's recipe • Jason Merryweather shares a dish flavored with a distinctive Argentinian sauce.
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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.
Harvest • 3003 N. Thanksgiving Way, Lehi; 801-768-4990
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Hanger steak with chimichurri
4 hanger steaks*
2 bunches parsley, leaves finely chopped
2 tablespoons capers, finely chopped
2 cloves garlic minced
2 tablespoons quality red wine vinegar
1-2 teaspoons salt
1/2 teaspoon red pepper flakes
1/2 teaspoon fresh ground black pepper
1/2 to 1 cup olive oil
Place all ingredients in medium mixing bowl and combine. Place half the chimichurri in another bowl and marinate hanger steaks for at least one hour. Grill to desired temperature. Remove from grill and let meat rest for 10 minutes. Slice against grain and serve with remaining sauce.
*While the recipe calls for hanger steaks, any cut of steak can be used.
Serves • 4
Source: Jason Merryweather, Thanksgiving Point's Harvest Restaurant