- 4
Ingredients
- 1 large garlic clove, minced
- 4 anchovy fillets, drained and chopped
- 1 tablespoon capers, drained
- 2 tablespoon minced fresh chives
- 1 teaspoon fresh thyme leaves
- 1 teaspoon lemon zest
- 1/2 teaspoon black pepper
- 6 tablespoon unsalted butter at room temperature
- 4 hanger steaks, 8 to 10 ounces each
- 4 tablespoons good olive oil
- 4 teaspoons herbes de Provence
- kosher salt
- black pepper
Preparation
Step 1
For the Provencal butter, place the garlic, anchovies, capers, chives, thyme, lemon zest and pepper in a food processor and pulse the machine a few times to combine the ingredients. Add the butter and process briefly to combine the ingredients. Place the butter mixture on a piece of parchment or waxed paper and roll into a log 1 1/2 inches in diameter and 5 inches long, twisting the ends. Store the butter in the refrigerator.
Heat a gas or charcoal grill.
Place the hanger steaks on a platter and drizzle each one with 1 tablespoon of olive oil. Sprinkle each steak with 1 teaspoon of the herbes de Provence and season generously with salt and pepper. Set aside at room temperature for 10 to 15 minutes.
When the grill is hot, grill the steaks for 4 to 5 minutes on each side, turning once, for medium-rare. Place the steaks on a platter, cover tightly with aluminum foil, and allow to rest for 15 minutes. Slice the steaks crosswise diagonally and serve hot with one or two slices of Provencal butter on top.