Hanger Steak with Charred Spring onion Sauce

Ingredients for Hanger Steak with Charred Spring onion Sauce

• 80g crushed or coarsely chopped walnuts

• 1 small garlic clove

• 140ml extra-virgin olive oil, divided

• 1 (1 1/2-lb.) hanger steak, cut into 4 pieces, centre membrane removed

• Kosher salt, freshly ground pepper

• 3/4 teaspoons Aleppo-style pepper, plus more for serving

• 12 spring onions

• 25ml sherry vinegar or red wine vinegar

• 1 tablespoon chopped cornichons

• 1 tablespoon chopped drained capers

• 1 tablespoon whole grain mustard

• 3/4 teaspoons chopped thyme

• Pinch of sugar

• Flaky sea salt

Preheat oven to 177°C. 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 90ml oil.

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 tablespoons 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.

Wipe out skillet and reduce heat to medium. Place spring onions and 1 tablespoon 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.

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.