clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Hanger Steak with Salsa Verde

  • Author: Sabrina Russo
  • Total Time: 30 minutes
  • Yield: 3 servings 1x
  • Diet: Gluten Free


Steak chimichurri just met it’s Italian cousin. Luscious, tender Hanger Steak is kicked up a notch with my garlicky, herbaceous Salsa Verde.


  • 1, 1lb hanger steak, split in two, membrane and excess fat trimmed
  • 1 cup parsley, loosely packed
  • 2 anchovies
  • 1 tbsp vinegar brined capers
  • 12 cloves garlic
  • ¼ cup extra virgin olive oil
  • 2 tsp sherry or red wine vinegar, or to taste
  • Canola or vegetable oil, as needed
  • Kosher salt and fresh cracked pepper


  1. Make salsa verde: Combine parsley through garlic in a food processor with 1 tablespoon of oil. Pulse until coarsely chopped. Add remaining 3 tablespoons of oil and process until ingredients are finely chopped. Stir in salt and vinegar, to taste. Cover and set aside.
  2. Cook steaks: Heat a pan, preferably cast iron, over medium high heat. Season steaks generously with salt and pepper. Drizzle over oil and rub in to lightly coat. Add to pan and cook a total of about 10-12 minutes for medium rare (125-130°F), turning every 3-4 minutes. Steak should be well-browned on all sides. Remove from pan and rest for 5-10 minutes. Slice on bias against the grain.
  3. Serve: Serve steak with salsa verde and any accumulated juices. Enjoy.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Main
  • Method: Pan fry
  • Cuisine: Italian


  • Serving Size: 5oz steak with sauce
  • Calories: 430
  • Sugar: 0g
  • Sodium: 170mg
  • Fat: 31g
  • Saturated Fat: 7g
  • Carbohydrates: 2g
  • Fiber: 1g
  • Protein: 37g

Keywords: steak, salsa verde, parsley, anchovies