T-fal OptiGrill RECIPE for Hanger Steak!

Thursday 03rd, October 2013 / 15:47 Written by
T-fal OptiGrill RECIPE for Hanger Steak!

 Grilled Hanger Steak with Chimichurri Sauce and Grilled Vidalia Onions Courtesy of Iron Chef Marc Forgione and T-fal

Even though summer is officially over, that doesn’t mean we can’t still enjoy a nice steak on the grill right!?  This mouth-watering steak recipe is perfect for fall – bursting with flavors from the zesty Chimichurri sauce and savory Vidalia onions, it makes for a perfect meal that the whole family can enjoy. Make sure to slice the steak thinly and serve with a generous amount of Chimichurri sauce (ah perfection) – bon appétit!

image009Winner of the Food Network’s Next Iron Chef (Season 3), Chef Marc Forgione began his career at the age of 16, joining his father, Larry Forgione –a culinary legend who revolutionized American‐style cooking in the ’70s and ’80s- in the kitchen at An American Place. Forgione fully embraced his father’s livelihood and has built on his unique culinary foundation to carve out an identity of his own.  With Marc Forgione, formerly known as Forge, Forgione’s first restaurant, he has created an approachable place “that people walk by and are compelled to enter and where the ingredients are the star.”  Forgione was most recently coveted with his third Michelin star in the 2012 guide, making him the youngest American‐born chef and owner to receive the honor in consecutive years (2010, 2011, 2012).

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T-fal OptiGrill

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The T-fal OptiGrill is a the new, one-of-a-kind way to grill indoors, featuring a cooking senor that ensures a perfectly cooked meal every time. The built in sensor automatically adapts to the thickness of your food and delivers perfect doneness from rare to well-done for six different programs including burgers, poultry, sandwiches, sausage, red meat and fish. Never slave over the outdoor grill or guess when your food is cooked again! Available in October at Bed Bath & Beyond for $179.99.

Follow T-Fal on Facebook and Twitter.


Hanger Steak courtesy of Chef Marc Forgione and T-fal



For the Meat Marinade:

  • 1 cup chopped fresh curly parsley
  • 3 tablespoons minced shallot
  • 2 tablespoons chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 1 garlic clove, minced
  • 1 teaspoon pink peppercorns, crushed
  • Extra-virgin olive oil
  • 1 Hangar Steak

For the Chimichurri Sauce:

  • 3/4 cup extra-virgin olive oil
  • 1/2 cup chopped fresh curly parsley
  • 1/2 cup chopped fresh cilantro
  • 3 tablespoons minced shallots
  • 1 tablespoons red pepper flakes
  • 1 tablespoon minced garlic
  • Kosher salt
  • 1/4 cup sherry vinegar

For the Grilled Vidalia Onions:

  • 1 Vidalia onion, cut into 1/2-inch thick rings
  • Olive oil
  • Kosher salt
  • Freshly ground black pepper
  • To Assemble the Dish:
  • Flaky sea salt, such as Maldon
  • Smoked salt
  • Freshly ground black pepper


Make the Steak:

Combine all herbs, shallots, garlic, and peppercorns in a small container and cover with enough EVOO to cover the herb mixture. Add steak and marinate overnight or up to one day ahead.


Make the Chimichurri Sauce:

In a medium bowl mix together the olive oil, parsley, cilantro, shallots, pepper flakes, garlic, and salt. Cover and refrigerate for at least 2 hours or up to 1 day. Right before serving, add the sherry vinegar.


Make the Grilled Vidalia Onions:

While the steak is resting, toss the onions rings with some olive oil, salt, and black pepper. Grill the onions on the Opti-grill, until cooked through, 4 to 5 minutes. Finely chop the onions and combine with the chimichurri.



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