Local grocery store had a sale on choice CAB Hanger Steaks a while back, so I stocked up.
Was doing a little freezer diving & found a couple of them. Hmmmm.....
Rubbed with K salt, pepper & marinated them in chimichurri overnight and most of the day.
K Lump for fire & a mini-split of mesquite for smoke. Cooked indirect.
While the meat & spuds were doing their thing, made some Brazilian cheese rolls.
Seared the hanger steaks when they hit an internal temp of 120*.
Let them rest for 10 minutes.
Carved off a few slices.
Plate.
Some chimichurri dressing.
And the Brazilian cheese rolls. Time To Eat!!!
Gotta say the marinated meat with the dressing is the bomb!
Chimichurri dressing: equal parts chimichurri, mayo, sour cream & buttermilk.
