Add the parsley, chili, garlic cloves, oregano, salt, pepper and paprika to a high speed blender or food processor.
Pulse until it’s as smooth as you can get it, then add in the red wine vinegar and the lime juice and pulse a bit more until you reach the desired consistency. If needed, add in water one tablespoon at a time to reach desired consistency.
Transfer to a medium bowl, cover and let aside to marinate
How to Grill Hanger Steak:
In a baking dish or gallon freezer bag combine the lime juice, Worcestershire, garlic, paprika, chili powder, salt and pepper.
Place steak in marinade and turn to coat. Cover or close the bag and let the steak marinade for 1 hour on the countertop to bring it to room temperature.
Preheat a grill or grill pan over medium-high heat and lightly spray the grill with olive oil spray. Remove meat from marinade and add to the grill.
Grill for 5 minutes per side for medium rare, 7 minutes each side for medium, and 8 minutes each side for medium well.
Transfer to a cutting board and let rest for 10 minutes before slicing against the grain.
Top with homemade Chimichurri Sauce and serve hot.