Argentina is a very beautiful country known for its colorful culture and culinary heritage. The cuisine is very traditional yet simple. Argentina is known for the delicious grass fed beef and the wonderful full bodied red wines especially the Malbec!  For this preparation I have sided with both beer and wine…go figure. The dark ale adds complexity while the wine adds a pleasant and necessary acidity. Hanger steak is fairly readily available but if not skirt or flank steak is a comparable substitution. Chimichurri is a South American condiment similar to a pesto and is a traditional marinade that doubles as a sauce typically served with beef but it enhances everything from shrimp and fish to rabbit, pork or lamb. I serve 6 to 8 ounces of beef per guest and besides making the Chimichurri and the marinating time you will spend about 20 minutes at the grill. Enjoy with a cold porter! Cheers!

The Brew Chef’s Recipe


2  pounds hanger steak, trimmed and cut in 6” pieces

2  cups flat leaf parsley leaves

½ cup cilantro leaves

½ cup oregano leaves

6  cloves garlic

1  large shallot, peeled and chopped

1  large jalapeno, stem removed

1  ounce Malbec plus 2 ounces

2  Tablespoons Porter plus 2 ounces

2  Tablespoons fresh lime juice

2  teaspoons Black Garlic Hopzalt* 

1  teaspoon cracked black pepper

1  teaspoon red pepper flake

1  Tablespoon Worcestershire sauce

1  teaspoon Tabasco sauce

1  cup olive oil


1. Using a blender or food processor puree all the ingredients except the extra wine and beer adding the olive oil last in a slow steady stream to create a paste. 

2. Place 3 tablespoons of the Chimichurri in a large resealable bag and add the extra beer and wine. Place the hanger steak into the marinade and seal up the bag squeezing out any excess air. Refrigerate the marinating beef for at least 8 hours. Refrigerate the remaining Chimichurri.

 3. Preheat the grill on high. Remove the beef from the refrigerator and lay the steaks out on a tray, cover with plastic and let stand at room temperature for 10 minutes to allow the meat to relax.

4.  Place the hanger steaks on a clean, hot and oiled grill. Grill the meat for 2 to 3 minutes then give it a quarter turn and cook for another 2 to 3 minutes then flip the beef and repeat for medium rare. Use a probe thermometer to check the internal temperature which should be 115 to 120 degrees. 

5. Place the meat on a cutting board and cover it with aluminum foil, let it rest for 5 minutes. Slice the steak 1/4 inch thick on a slight angle against the grain. 

6. Serve it with the reserved Chimichurri sauce, shredded lettuce, diced tomato, sliced jalapeno and a squeeze of lime with Cotija cheese in warm flour tortillas. 

*available @ 

*Available @

Lager Laced Lamb Meatballs with Tzatziki
Lager Laced Lamb Meatballs with Tzatziki

Tim “The Brew Chef” Schafer is a graduate of the Culinary Institute of America and has been an accomplished Chef, restaurateur, caterer and consultant for the past 35 years. His New Jersey and North Carolina restaurants garnered high acclaim and well deserved accolades from top food critics as well as the masses of his loyal guests and followers. Since his last restaurant Chef Schafer has been consulting on many wonderful projects and have shared in their successes. Tim Schafer’s Catering has always specialized in a spectrum of events from small intimate dinner parties to customized elaborate affairs. Chef Schafer has catered for an extensive list of exclusive celebrity clients including an array of actors & entertainers along with many professional athletes from the NFL field to the homes & tracks of many NASCAR drivers & teams.


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