Grilled Hanging Tender with Chimichurri
A simple way to cook one of the most flavourful cuts of beef. Hanging tender is best cooked hot and fast, then sliced thin for maximum tenderness.
Paired with a fresh chimichurri, this is an easy, high-impact dish that’s perfect for sharing
8 Mins. 8-10 Mins. 3-4
🛒 Ingredients:
- 600g Australian Hanging Tender (onglet), trimmed
- Salt & pepper
- Olive oil
Chimichurri Sauce:
- ½ cup parsley, finely chopped
- 2 cloves garlic, minced
- 2 tbsp red wine vinegar
- ¼ cup olive oil
- ½ tsp chili flakes
- Salt to taste
👨🍳 Instructions:
- Season hanging tender generously with salt, pepper, and olive oil.
- Grill or pan-sear over high heat for 4–5 mins per side until medium-rare.
- Rest for 5 mins, then slice thinly against the grain.
- Serve with chimichurri spooned over the top.
🍽️ Serving Suggestions:
- Chimichurri & Roasted Potatoes: Serve sliced steak over crispy rosemary potatoes with a generous drizzle of chimichurri. The herbaceous sauce cuts through the richness of the meat.
- Grilled Veggie Platter: Pair with charred zucchini, bell peppers, and red onions. A squeeze of lemon or balsamic glaze adds brightness.
✨ Pro Tip:
Slice hanging tender against the grain to maximize tenderness. Its loose muscle fibers make it ideal for thin, juicy slices.
Pair this dish with our BBQ board ideas for the perfect weekend feast.
This recipe uses:
