Chef Roberto’s hanger steak is seared and sliced thin to highlight its bold, beefy texture. On the side: a vibrant chimichurri made from parsley, garlic, lemon, jalapeño, and red wine vinegar adds a zesty punch.
Nutritional facts
Protein
42g
Carbs
2g
Calories
460kcal
Fat
29g
Ingredients
Hanger Steak, Extra Virgin Olive Oil, Red Wine, Italian Parsley, Lemon Juice, Garlic, Oregano, Black Pepper, Jalapeno Peppers, Kosher Salt
Contains soybeans.
Reviews
4.2
Based on 11 reviews
Andrea · 02/04/26
Christian · 01/29/26
Mike · 01/28/26
The steak could be a little more tender.
Kami · 01/24/26
This meal had a funny smell and it tastes awful! Later that night my husband and I both were sick and our stomachs were not at ease! This was not a good meal for us
Leah · 01/24/26
Im torn on this one, the flavor is the quintessential beef taste. It's very lean, and well done, there has to be a better use for this cut. I'd like to see this on a high gluten roll with a French dip
Daniel · 01/23/26
Angela · 01/22/26
So tender & deelicious!
Judith · 01/20/26
Excellent flavor, and warmed up nicely.
Christine · 01/19/26
Steak was a bit chewy
Mary · 01/19/26
Really good
Susan · 01/17/26
Beef perfectly cooked to medium rare. Reheated beautifully. Great garlicky flavor.
Catherine · 01/14/26
Jose · 01/10/26
All meat!! All real tasty!! Delicious.
john · 01/08/26
Sonia · 01/08/26
William · 01/04/26
Don’t cook, or grill it so long. It was chewy, and burnt. Will not order this again.
Chef Roberto Vergara was born in the picturesque tourist destination of Acapulco, Mexico. He grew up in an environment of luxury hotels, villas, resorts, and international cuisine, with a strong cosmopolitan influence expressed in aromas, colors, textures, and flavors. In his teens, Vergara moved to the Windy City to continue his gastronomic studies at Kendall College. Over time, he was able to open Tutti Frutti, where he created flavors beloved by the residents of Belmont Cragin. Currently, Vergara is an independent chef with the creative freedom to design new experiences in culinary art. The dishes on his menu are inspired by his desire to create exciting new flavors and experiences for you.
