- Prep: 15 min
- Cook Time: 12 min
- Total: 27 min
- Serving: 8 servings
Hanger steak, also known as butcher’s steak, is a cut of beef that is prized for its excellent flavor. Enjoy it thinly sliced and topped with a tangy and fresh herb and hazelnut salsa.
- 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
- 2 trimmed 1-pound hanger steaks
- Preheat your oven to 375 degrees and prepare a grill over medium heat.
- Place the hazelnuts on a pie plate and toast in the oven until their skins are blistered. Remove the nuts from the oven and place on a clean towel. Rub the hazelnuts vigorously to remove their skins and then coarsely chop with a sharp knife.
- Put the chopped hazelnuts into a bowl and then add the parsley, chives, tarragon, chervil, anchovies, capers, shallot, vinegar, 3/4 cup oil and a few pinches of salt and pepper. Stir the mixture well to combine and then set aside.
- Brush the steaks on both sides with olive oil and then sprinkle thoroughly with salt and pepper. Place the meat on the grill and cook for 6 minutes then flip and cook for an additional 6 on the other side. Transfer the meat to a cutting board and let rest for 5 minutes before slicing across the grain into thin strips. Serve immediately topped with the prepared hazelnut salsa.