My F&W
quick save (...)
Hanger Steak with Herb-Nut Salsa
© Petrina Tinslay

Hanger Steak with Herb-Nut Salsa

  • SERVINGS: 6 to 8
  • FAST

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.

  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
  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.



Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.