• Fast
• Staff Favorite

Ingredients

1. 1/4 cup hazelnuts
2. 1/2 cup minced flat-leaf parsley
3. 1/4 cup snipped chives
4. 2 teaspoons minced tarragon
5. 1 teaspoon minced chervil
6. 2 oil-packed anchovy fillets, minced
7. 2 teaspoons chopped rinsed capers
8. 1 medium shallot, minced
9. 2 tablespoons sherry vinegar
10. 3/4 cup extra-virgin olive oil, plus more for brushing
11. Salt and freshly ground pepper
12. Two trimmed 1-pound hanger steaks

Directions

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.
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.