5.0 1

Hanger Steak with Herb-Nut Salsa

Naomi Pomeroy, an F&W Best New Chef 2009, regards eco-activist Alice Waters as "the center of the vegetable-driven universe." At Beast in Portland, Oregon, Pomeroy serves her version of the salsa verde in Waters's 1996 book Chez Panisse Vegetables, adding toasted hazelnuts and doubling the herbs. The salsa is a vibrant addition to simple grilled hanger steak.


slideshow  More Amazing Steaks


  • Total Time:
  • Servings: 6 to 8

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace


  • 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


  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.

Suggested Pairing

Serve with an herbal, spicy Cabernet Franc from California's Lodi region.

Contributed By Photo © Petrina Tinslay Published September 2009

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace

You May Also Like


499471 2013-12-06 Naomi Pomeroy grilling-barbecuing|barbecue-cookout|fathers-day|6|8|fast|staff-favorite|weeknight-dinner september-2009,grilled steak,hanger steak,salsa verde,Naomi Pomeroy,Alice Waters,Beast Portland recipes,hanger-steak-with-herb-nut-salsa 499471