Chicagoans, including our Chicago editor, Heather Sperling, are hooked on La Sirena Clandestina chef John Manion's chimichurri. Manion, who spent his childhood in Brazil, spikes his version of this herby South American sauce with cracked black peppercorns, red pepper flakes, a bay leaf and a hearty dose of garlic. At La Sirena Clandestina, Manion serves the sauce according to tradition, over a quickly seared hanger steak. But the zippy sauce is so versatile, it can liven up almost anything--from grilled fish to pan-roasted lamb chops--or serve as a spread for a hearty piece of bread.
Grilled Hanger Steak with Chimichurri SauceRecipe adapted from John Manion, La Sirena Clandestina, Chicago
Yield: 4 servings
Prep Time: 20 minutes (plus optional overnight chilling and 40 minutes resting)
Cook Time: 11 minutes
Total Time: 1 hour, 15 minutes (plus optional overnight chilling)