Hanger Steak with Charred Scallion Sauce
A flavorful hanger steak served with a rich sauce made from charred scallions, walnuts, and Mediterranean ingredients like capers and cornichons. The meat is seasoned with Aleppo pepper and served with a nutty, tangy sauce that perfectly complements the beef.
Ingredients
- •½ cup walnuts
- •1 clove garlic
- •9 Tbsp extra-virgin olive oil
- •1½ lb hanger steak
- •to taste Kosher salt and pepper
- •¾ tsp Aleppo-style pepper
- •12 whole scallions
- •5 tsp sherry vinegar
- •1 Tbsp cornichons
- •1 Tbsp capers
- •1 Tbsp whole grain mustard
- •¾ tsp thyme
- •1 pinch sugar
- •to taste flaky sea salt
Cooking Instructions
- 1.
Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8-10 minutes. Transfer to a medium bowl. Finely grate garlic over warm walnuts and toss with 6 Tbsp. oil.
10 min
- 2.
Heat a large cast-iron skillet over medium-high. Season steaks with kosher salt and black pepper; sprinkle all over with Aleppo-style pepper. Rub with 2 Tbsp. oil and cook, turning occasionally, until deeply browned and an instant-read thermometer inserted into the thickest part registers 130° for medium-rare, 10-12 minutes. Transfer steaks to a cutting board.
12 min
- 3.
Wipe out skillet and reduce heat to medium. Place scallions and 1 Tbsp. oil in skillet, season with kosher salt, and cook, turning occasionally, until softened and deeply charred, about 4 minutes. Transfer to cutting board; trim and cut into 1" pieces. Add to bowl with walnut mixture along with vinegar, cornichons, capers, mustard, thyme, and sugar and toss to combine; season with kosher salt and black pepper.
4 min
- 4.
Slice steak against the grain and sprinkle with sea salt. Serve with scallion sauce and more Aleppo-style pepper.
5 min
