Disclaimer: This post and today’s appearance on Good Morning Arkansas are sponsored by T-fal, for which I received compensation. Just as with everything else, I wouldn’t take their money or stuff if I didn’t love their stuff. I hope you like it as much as I do. 

Hey y’all!

So, I guess you saw me on Good Morning Arkansas. Or maybe you didn’t. Either way, I’m glad you’re here, and I hope I didn’t say anything stupid. Live television, it has no mercy.

I demonstrated a recipe that Chef Marc Forgione (yeah, the Next Iron Chef dude) developed for T-fal, a marinated steak with chimichurri. They shared that recipe with me to try out on the T-fal OptiGrill on teevee, and now I can share it with you.

The original recipe called for Hanger Steak, which wasn’t available during my omigosh-I’m-on-TV-tomorrow-need-steak-right-now grocery run yesterday. It’s a lovely cut, though, so if you can find it, by all means, pick it up. You can use any steak, though, and I used a boneless sirloin strip.

Although I was skeptical, I was really impressed with the OptiGrill. It automatically senses the thickness of the product you’re cooking, then heats appropriately to reach the doneness level you want. My test steak came out a perfect medium, and the onions grilled beautifully.

So, for those of you who heard about our fancy-shmancy outdoor grill practically exploding a couple weeks ago…I’m suddenly not in a big rush to replace it.

Questions about the OptiGrill or any of the other products (IMUSA Electric Espresso Maker or WearEver Pure Living Bakeware) I talked about on GMA? Shoot me a comment.

Enjoy!

(Recipe below the photo slideshow)

This slideshow requires JavaScript.

Hanger Steak courtesy of Chef Marc Forgione and T-fal

Ingredients

For the Meat Marinade:

• 1 cup chopped fresh curly parsley
• 3 tablespoons minced shallot
• 2 tablespoons chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 1 garlic clove, minced
• 1 teaspoon pink peppercorns, crushed
• Extra-virgin olive oil
• 1 Hangar Steak

For the Chimichurri Sauce:

• 3/4 cup extra-virgin olive oil
• 1/2 cup chopped fresh curly parsley
• 1/2 cup chopped fresh cilantro
• 3 tablespoons minced shallots
• 1 tablespoons red pepper flakes
• 1 tablespoon minced garlic
• Kosher salt
• 1/4 cup sherry vinegar

For the Grilled Vidalia Onions:

• 1 Vidalia onion, cut into 1/2-inch thick rings
• Olive oil
• Kosher salt
• Freshly ground black pepper

To Assemble the Dish:

• Flaky sea salt, such as Maldon
• Smoked salt
• Freshly ground black pepper

Directions

Make the Steak:

Combine all herbs, shallots, garlic, and peppercorns in a small container and cover with enough EVOO to cover the herb mixture. Add steak and marinate overnight or up to one day ahead. Remove most of the marinade and grill on the OptiGrill on the Red Meat setting until your desired level of doneness. Remove to a clean plate, cover with foil and allow to rest at least five minutes.

Make the Chimichurri Sauce:

In a medium bowl mix together the olive oil, parsley, cilantro, shallots, pepper flakes, garlic, and salt. Cover and refrigerate for at least 2 hours or up to 1 day. Right before serving, add the sherry vinegar.

Make the Grilled Vidalia Onions:

While the steak is resting, toss the onions rings with some olive oil, salt, and black pepper. Grill the onions on the OptiGrill using the manual setting, until cooked through, 4 to 5 minutes. Finely chop the onions and combine with the chimichurri.

Place steak on serving plate and dust with smoked salt and freshly ground pepper. Place chimichurri sauce on top of the steak and lightly garnish with Maldon salt.