Topping this succulent hanger steak with a vibrant, herb- and nut-flecked salsa makes it a fantastic meal.
Active Time: 10 minutes
Total Time: 40 minutes
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. —Naomi Pomeroy
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