Grilled hanger steak with sweet peppers, cherry tomatoes, and chimichurri from The A.O.C. Cookbook (page 176) by Suzanne Goin

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The online recipe is located under the "Excerpt" tab.

  • fprincess on April 30, 2026

    Made the chimichurri and used on skirt steak (I did not make the sweet peppers accompaniment). Scaled down to 1/3. This was wonderful but lengthy. I would reduce the amount of chile de arbol because it was at my limit, heat wise (and overly spicy for my husband). But the complexity of the sauce was wonderful. I would do it again, preparing the sauce well in advance.

  • bwhip on July 29, 2018

    This was exceptional. The flavors were amazing, and each bite just melted in our mouths. The only change I made was with the steak - I couldn't find hanger steak, so we went with some rib eyes. The recipe calls for a lot of green peppers - three pounds (or about six of them), but the finished product when blended with the arugula was excellent. The chimichurri - wow! Amazing flavor, that just tied everything together perfectly.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.