Hanger Steak with Herb-Nut Salsa

Hanger Steak with Herb-Nut Salsa
Photo by Petrina Tinslay

Ingredients

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

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

Comments

Variations on Hanger Steak with Herb-Nut Salsa

  • Hanger Steak with Herb-Nut Salsa
    • 1/2 cup minced flat-leaf parsley
    • 1 teaspoon minced chervil
    • 2 tablespoons sherry vinegar
    • 2 oil-packed anchovy fillets, minced
    • +7 other ingredients


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