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Grilled Hanger Steak with Bacon Chimichurri

By E. Michael Reidt, courtesy of foodandwine.com

These herb-marinated steaks are accompanied by chimichurri, a South American sauce for grilled meats made with olive oil, parsley and garlic. E. Michael Reidt’s chimichurri has an indulgent addition to the classic recipe: bacon.

Our pairing suggestion:
Chilean Cabernet Sauvignon often has a delicate herbal note, which echoes the herbal marinade for these flavorful steaks.

Ingredients and directions


  • Steak: 8 garlic cloves, smashed
  • 4 thyme sprigs, coarsely chopped
  • 2 rosemary sprigs, coarsely chopped
  • 1 cup dry red wine
  • 1 medium red onion, minced
  • 2 tablespoons extra-virgin olive oil
  • Eight 6-ounce Carlton Farms Hanger Steaks, trimmed
  • Salt and freshly ground pepper
  • Chimichurri: 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 freshly ground pepper
  • 1/2 pound Carlton Farms Thick-Cut Regular Bacon


  1. In a large, shallow dish, combine the garlic, thyme, rosemary, wine, onion and olive oil. Add the hanger steaks and turn to coat thoroughly. Cover and refrigerate for at least 4 hours or overnight.

  2. In a food processor, pulse the garlic, parsley, oregano, vinegar, lemon juice and olive oil until the herbs are pureed. Scrape into a bowl and season 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 cool, then finely chop. Pour all but 2 tablespoons of the bacon fat from the skillet.

  3. Light a grill. Scrape the marinade off the steaks and season them with salt and pepper. Grill the steaks over a hot fire until charred all over, about 10 minutes for medium-rare meat. Transfer to a cutting board and let rest for 5 minutes.

  4. Meanwhile, heat the bacon fat in the skillet. Add the chimichurri and bring to a simmer over high heat. Remove from the heat and stir in the bacon. Pour the sauce into a serving bowl. Carve the steaks crosswise into thick slices and serve immediately with the chimichurri.