The Pioneer Woman Tasty Kitchen
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Hanger Steak with Salsa Verde

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Level: Easy

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Description

Steak chimichurri just met its Italian cousin. Luscious, tender hanger steak is kicked up a notch with my garlicky, herbaceous salsa verde.

Ingredients

  • FOR THE SALSA VERDE:
  • 1 cup Parsley, Loosely Packed
  • 2 whole Anchovies
  • 1 Tablespoon Vinegar Brined Capers
  • 1 clove Garlic
  • ¼ cups Extra Virgin Olive Oil
  • Salt To Taste
  • 2 teaspoons Sherry Or Red Wine Vinegar, Or To Taste
  • FOR THE STEAK:
  • 1 pound Hanger Steak, Split In Two, Membrane And Excess Fat Trimmed
  • Salt And Pepper
  • 1 Tablespoon Vegetable Oil

Preparation

For the salsa verde, combine parsle, anchovies, capers and 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.

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 to 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.

Serve steak with salsa verde and any accumulated juices. Enjoy.

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