Print
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

Description

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


Ingredients

Scale
  • 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

Instructions

  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

Nutrition

  • 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