Ingredients

For the basil chimichurri

• 1 packed cup fresh basil leaves, trimmed of thick stems
• 3 medium garlic cloves
• 3 tablespoons red wine vinegar
• 1 teaspoon red pepper flakes
• 1/4 cup olive oil

For the steak

• 1 1/2 teaspoons ground coriander
• 1 teaspoon ground ginger
• 3/4 teaspoon freshly ground black pepper
• 1/2 teaspoon ground cinnamon
• 2 teaspoons kosher salt
• 2 tablespoons canola or vegetable oil
• 1 1 1/4 to 1 1/2-pound beef hanger steak or skirt steak, sliced crosswise into 4 pieces

Preparation

1. For the basil chimichurri: Finely chop basil and garlic (or process in a food processor several pulses). Place in a small bowl.
2. Stir in remaining ingredients and season to taste with salt and freshly ground black pepper. Let sit at least 15 minutes before using. (Serve or refrigerate until ready to use. If chilled, return to room temperature before serving. Can keep up to 2 days.)
3. For the steak: Combine spices and salt in a bowl and mix thoroughly. Lay steaks on baking sheet, driz­zle all over with 1 tablespoon oil. Sprinkle on spice mixture, and rub it in until moistened. Repeat, coating steaks as evenly as you can. Let sit at room temperature at least 15 minutes before cooking.
4. When ready to cook, heat a large cast iron skillet over medium-high heat and add remaining 1 tablespoon oil. When oil begins to smoke, place steaks in pan and cook, undisturbed, until crust has formed and blood appears on surface, about 3 to 5 minutes, flip and repeat on second side.
5. Remove steaks to a carving board, cover loosely with foil, let rest for 10 minutes. To serve, slice against the grain and serve driz­zled with basil chimichurri.

Serves
Makes 4 servings

Notes, Tips & Suggestions
Pair with Mirassou California Cabernet Sauvignon

Difficulty:
Easy

Preparation Time:
10 minutes

Cook Time:
10 minutes

Inactive Cook Time Time:
15 minutes

SOURCE:
Mirassou Winery