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Hanger Steak with Herb-Nut Salsa

Source: © Food & Wine Magazine
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Total Time:  40 Minutes
  6 to 8
Naomi Pomeroy, an F&W Best New Chef 2009, regards eco-activist Alice Waters as "the center of the vegetable-driven universe." At Beast in Portland, Oregon, Pomeroy serves her version of the salsa verde in Waters's 1996 book Chez Panisse Vegetables, adding toasted hazelnuts and doubling the herbs. The salsa is a vibrant addition to simple grilled hanger steak.
1/4 cup  hazelnuts
1/2 cup  minced flat-leaf parsley
1/4 cup  snipped chives
2 teaspoons  minced tarragon
1 teaspoon  minced chervil
2   oil-packed anchovy fillets minced
2 teaspoons  chopped rinsed capers
1   medium shallot minced
2 tablespoons  sherry vinegar
3/4 cup  extra-virgin olive oil plus more for brushing
salt and freshly ground pepper
2 1 pound  trimmed hanger steaks
Hanger Steak with Herb-Nut Salsa Recipe at
Preheat the oven to 375°. Toast the hazelnuts in a pie plate for 12 minutes, or until the skins are blistered. Transfer the nuts to a kitchen towel; let cool slightly, then rub off the skins. Finely chop the nuts and transfer them to a bowl. Add the parsley, chives, tarragon, chervil, anchovies, capers and shallot. Stir in the vinegar and the 3/4 cup of oil and season with salt and pepper.

Light a grill or preheat a grill pan. Brush the steaks with oil and season generously with salt and pepper. Grill over moderately high heat, turning occasionally, about 12 minutes for medium-rare meat. Let rest for 5 minutes. Slice the meat across the grain and serve with the salsa.

Recipe reprinted by permission of © Food & Wine Magazine. All rights reserved.
Date Added: 11/03/2010
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