Hanger Steak with Herb-Nut Salsa

Ingredients

• 2 tablespoon(s) sherry vinegar
• 0.5 cup(s) minced flat-leaf parsley
• 0.25 cup(s) hazelnuts
• 1 medium shallot
• 2 oil-packed anchovy fillets
• 0.25 cup(s) snipped chives
• 1 teaspoon(s) minced chervil
• + 5 more ingredients
• • 2 trimmed 1-pound hanger steaks
  • Salt and freshly ground pepper
  • 0.75 cup(s) extra-virgin olive oil
  • 2 teaspoon(s) chopped rinsed capers
  • 2 teaspoon(s) minced tarragon

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, ...

View full recipe at Food & Wine