Perrone’s Grilled Black Angus Hanger Steak with Chimichurri Sauce & Fresh Salad with a Sweet White Balsamic Vinaigrette

Main courses

White Balsamic Dressing

1/2 cup virgin olive oil
1/4 cup white balsamic vinegar
1/4 cup sugar
1 teaspoon kosher salt
1/2 teaspoon black pepper

Chimichurri Sauce

1 cup water
1 tablespoon salt


1 head garlic
1 cup oregano leaves, fresh
1 cup packed Italian parsley leaves
2 teaspoons crushed red pepper
1/4 cup verjus rouge (red wine vinegar if you can’t find)
1/2 cup extra virgin olive oil
Garlic, minced very fine
Parsley and oregano, chopped


For the White Balsamic Dressing

Combine all ingredients in small jar and shake to combine. Store in refrigerator for up to a month.

For the Chimichurri Sauce

Bring water and salt to a boil shut off, cool and reserve.

Add chopped parsley and oregano to garlic. Add red pepper flakes. Whisk in verjus. Slowly whisk in olive oil. Whisk in salmuera. Serve at room temperature. Grill hanger steak to suit your taste. Serve with chimichurri sauce.