Hanger Steak with Herb-Nut Salsa Recipe

By mirandavoegeli

Ingredients

• 1/4 cup hazelnuts
• 1/2 cup minced flat-leaf parsley
• 1/4 cup snipped chives
• 2 teaspoons minced tarragon
• 1 teaspoon minced chervil
• 2 oil-packed anchovy fillets, minced
• 2 teaspoons chopped rinsed capers
• 1 medium shallot, minced
• 2 tablespoons sherry vinegar
• 3/4 cup extra-virgin olive oil, plus more for brushing
• Salt and freshly ground pepper
• Two trimmed 1-pound hanger steaks

Details

Servings 2
Adapted from foodandwine.com

Preparation

Step 1

Preheat the oven to 375. Toast the hazelnuts in a pie plate for 12 minutes, or until the skins are blistered. Transfer the nuts to a kitchen towel; let cool slightly, then rub off the skins. Finely chop the nuts and transfer them to a bowl. Add the parsley, chives, tarragon, chervil, anchovies, capers and shallot. Stir in the vinegar and the 3/4 cup of oil and season with salt and pepper.

Light a grill or preheat a grill pan. Brush the steaks with oil and season generously with salt and pepper. Grill over moderately high heat, turning occasionally, about 12 minutes for medium-rare meat. Let rest for 5 minutes. Slice the meat across the grain and serve with the salsa.