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Hanger Steak with Charred Scallion Sauce

4.6

(8)

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Image may contain Plant Food Dish Meal Steak Produce Cutlery and Fork
Photo by Chelsie Craig, Prop Styling by Emily Eisen, Food Styling by Molly Baz

An ode to the classic French dish of leeks vinaigrette, the bright, addictive condiment clinging to this quick-cooking steak dinner is also destined for your next roast chicken or pork chop.

Ingredients

4 servings

1/2 cup crushed or coarsely chopped walnuts
1 small garlic clove
9 Tbsp. extra-virgin olive oil, divided
1 (1 1/2-lb.) hanger steak, cut into 4 pieces, center membrane removed
Kosher salt, freshly ground pepper
3/4 tsp. Aleppo-style pepper, plus more for serving
12 scallions
5 tsp. sherry vinegar or red wine vinegar
1 Tbsp. chopped cornichons
1 Tbsp. chopped drained capers
1 Tbsp. whole grain mustard
3/4 tsp. chopped thyme
Pinch of sugar
Flaky sea salt

  1. Step 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.

    Step 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.

    Step 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.

    Step 4

    Slice steak against the grain and sprinkle with sea salt. Serve with scallion sauce and more Aleppo-style pepper.

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Reviews (8)

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  • I've dome this with pork steak and beef, delicious every time!mattb

    • Mattb

    • Apalachin, NY

    • 6/13/2022

  • We are apparently the odd ones out on this recipe. We found the "sauce" (with the chopped nuts it is more a topping than a sauce) overpowered the steak. We like the flavor (we are big fans of almost anything vinaigrette!), just not with the relatively mild hanger steak.

    • euriaut

    • Kansas City

    • 5/6/2020

  • Wonderful, can't wait to make this again. We did it all on the bbq, including the scallions (on a grill sheet) and we all were amazed at how good it was. Skipped the cornichons and I'd do that again. Very good recipe!

    • Anonymous

    • Ottawa, Ont

    • 7/4/2019

  • Wonderful! This is an excellent recipe. I will make it again.

    • Anonymous

    • Seattle

    • 6/14/2019

  • PHENOMENAL. Made extra of the topping and ended up eating it with a spoon the next day!

    • Anonymous

    • Indianapolis, IN

    • 4/18/2019

  • I made this for my boyfriend's birthday, but used a short rib instead of hangar steak. The sauce is INCREDIBLE!!! It was so easy to make and extremely flavorful, I made it twice. Some suggestions: regular olive oil is better than extra virgin, I used apple cider vinegar instead of sherry vinegar, and I used honey instead of sugar. Can't wait to make this again.

    • spreehee3144

    • Baltimore, MD

    • 9/26/2018

  • I was pleasantly surprised by the ease of this recipe and the bang of flavor. I used almonds instead of walnuts due to an allergy and it was terrific. I have tried this twice once with skirt steak and once with hanger steak. Go the extra mile and get the hanger steak!

    • gjacob

    • Florida

    • 9/14/2018

  • This was one of the best steak recipes I've done in a while. I grilled the scallions and the hanger steak because it was nice out. Of course this meant I couldn't do the whole "same pan" thing but it didn't matter. I also had some garlic scapes lying around so I lightly grilled those, chopped and tossed them into the sauce as well. I was expecting it to be real acidic (between the vinegar, cornichons, and capers), but the balance was quite nice.

    • section11

    • Chicago, IL

    • 7/26/2018

Tags Steak Beef Meat Scallion Onion Root Vegetable Vegetable Walnut Nut Main Dinner Dairy Free Gluten Free Sear Bon Appétit

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