Hanger Steak with Chimichurri and Butternut Squash Puree

Method 6 steps

1. 1

   Stir the parsley, oregano, garlic, vinegar, red pepper flakes and 6 tablespoons of the olive oil together with a pinch of salt. Let the chimichurri sit while you cook everything else.

2. 2

   Simmer the squash in salted water for about 15 minutes until very tender. Drain well, then blend with the butter until smooth and season to taste.

3. 3

   Heat the oven to 425F. Toss the parsnips and portobellos with the remaining oil, salt and pepper, and roast on a sheet pan for 25 minutes, turning once.

4. 4

   Pat the steak dry and season it generously. Grill or sear over high heat for 4 to 5 minutes per side, until the thickest part reads 130F.

5. 5

   Rest the steak for 8 minutes, then slice it against the grain into thick pieces.

6. 6

   Swoosh the squash puree into shallow bowls, add a portobello and a parsnip half, and lay the steak slices on top. Finish with chimichurri and a small tangle of microgreens.

That is the whole pie. Enjoy every slice.