Grilled Hanger Steak with Bacon Chimichurri
8 garlic cloves, smashed
4 thyme sprigs, coarsely chopped
2 rosemary sprigs, coarsely chopped
1 cup Kunde Family Estate Cabernet Sauvignon
1 medium red onion, minced
2 tbsp. extra-virgin olive oil
8 6-oz. hanger steaks, trimmed
Salt and pepper
4 garlic cloves, quartered, with germ removed
1/2 cup packed flat-leaf parsley leaves
1/4 cup packed oregano leaves
1/4 cup rice vinegar
Juice of 1 lemon
1 cup extra-virgin olive oil
Salt and pepper to taste
1/2 pound sliced bacon
MARINATE THE STEAK: In a large, shallow dish, combine the smashed garlic, chopped thyme and rosemary, red wine, minced red onion and olive oil. Stir well, then add the steaks and turn to coat them throughly in the marinade. Cover and refrigerate the steaks in the marinade for at least 4 hours or overnight.
MAKE THE CHIMICHURRI: In a food processor, pulse the quartered garlic, parsley and oregano leaves, rice vinegar, fresh lemon juice and olive oil until the herbs are pureed. Scrape the chimichurri into a medium bowl and season it with salt and pepper. In a large skillet, cook the bacon in 2 batches over moderate heat until crisp, about 8 minutes. Drain on paper towels and let it cool, then finely chop. Pour all but 2 tablespoons of the bacon fat from the skillet. Reserve the bacon.
Light a grill. Remove the steaks from the marinade and scrape off the marinade seasonings. Season the steaks with salt and pepper: grill over high heat until charred, about 10 minutes for medium-rare meat. Transfer to a cutting board and let rest for 5 minutes.
Meanwhile, heat the bacon fat in the skillet. Carefully pour int he chimichurri and bring to a simmer over high heat. Remove from the heat and stir in the chopped bacon. Pour the sauce into a serving bowl. Carve the steaks crosswise into thick slices and serve immediately with the bacon chimichurri.
Kunde Family Winery Dunfillan Cuvee