Hanger Steak With Herb-Nut Salsa Recipe

Name: Hanger Steak With Herb-Nut Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 shallot, minced; 2 tablespoons sherry vinegar; 3/4 cup extra-virgin olive oil, plus more for brushing; Salt and freshly ground pepper; 2 trimmed 1-pound hanger steaks

Servings: persons

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 shallot, minced
2 tablespoons sherry vinegar
3/4 cup extra-virgin olive oil, plus more for brushing
Salt and freshly ground pepper
2 trimmed 1-pound hanger steaks

1
Preheat the oven to 375u00b0. 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.
2
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.

987

kcal

Calories

104

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup hazelnuts, 1/2 cup minced flat-leaf parsley, 1/4 cup snipped chives, 2 teaspoons minced tarragon, and more.

Yes, Hanger Steak With Herb-Nut Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Hanger Steak With Herb-Nut Salsa

How did you like this recipe?

Frequently Asked Questions