Make Hanger Steak With Chimichurri Sauce & Jalapeño Mashed Potatoes

Here’s how to make every part of BLT Steak’s zesty dish.

Hanger SteakIngredients:» 12 oz prime cut hanger steak
» 2 Tbsp canola oil
» Salt
» PepperProcedure:Season steak, simply, with salt and pepper. Heat two tablespoons canola oil in cast iron pan on high until oil is shimmering. Place seasoned steak in pan. Cook 3-4 minutes on each side for medium rare.Chimichurri SauceIngredients:» 1 bunch parsley (chopped)
» 1 bunch cilantro (chopped)
» 1 small red onion (diced)
» ½ Tbsp red pepper Flakes
» ½ Tbsp garlic (chopped)
» Salt
» Pepper
» 2 Tbsp olive oilProcedure:Combine parsley, cilantro, red onion, red pepper flake & garlic. Cover ingredients with olive oil. Adjust seasoning with salt and fresh cracked pepper.Jalapeño MashIngredients:» 4 medium yukon potatoes
» 3 cups heavy cream
» ½ lb. butter
» ½ lb. fresh jalapeñoProcedure:Mashed PotatoBake the potatoes on salt bed until tender (make sure to turn potatoes over half way thru cooking). Remove from oven and allow to cool slightly; peel the skin. Pass the potatoes through a food mill. Heat cream and butter and add in batches until thick and creamy. Pass through a chinois or a tami.Jalapeño PureeClean the jalapeños and toss with olive oil salt and pepper. Grill half leaving other half raw. Cool down then puree both halves together until very smooth.Combine jalapeño puree with mashed potatoes to taste. Season with salt and pepper.

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