Hanger steak with charred scallion sauce recipe

Ingredients for Hanger steak with charred scallion sauce

• 60 g crushed or coarsely chopped walnuts

• 1 small garlic clove

• 135 ml extra-virgin olive oil, divided

• 675 g hanger steak, cut into 4 pieces, centre membrane removed

• kosher salt, freshly ground pepper

• 3 g Aleppo-style pepper, plus more for serving

• 12 spring onions

• 25 ml sherry vinegar or red wine vinegar

• 15 ml chopped cornichons

• 15 ml chopped drained capers

• 15 ml whole grain mustard

• 3 g chopped thyme

• pinch of sugar

• flaky sea salt

How to make Hanger steak with charred scallion sauce

1. Preheat the oven to 180°C (fan 160°C). Toast the walnuts on a rimmed baking tray, tossing once, until golden brown, about 8–10 minutes. Transfer to a medium bowl. Finely grate the garlic over the warm walnuts and toss with 6 tablespoons of oil.

2. Heat a large frying pan over medium-high heat. Season the steaks with sea salt and black pepper, then sprinkle evenly with Aleppo-style pepper. Rub with 2 tablespoons of oil and cook, turning occasionally, until deeply browned and an instant-read thermometer inserted into the thickest part registers 55°C for medium-rare, about 10–12 minutes. Transfer the steaks to a cutting board.

3. Wipe out the frying pan and reduce the heat to medium. Add the scallions and 1 tablespoon of oil to the pan, season with sea salt, and cook, turning occasionally, until softened and deeply charred, about 4 minutes. Transfer to the cutting board, then trim and cut into 2.5 cm pieces.

4. Add the scallions to the bowl with the walnut mixture, along with the vinegar, cornichons, capers, mustard, thyme, and sugar. Toss to combine and season with sea salt and black pepper.

5. Slice the steak against the grain and sprinkle with sea salt. Serve with the scallion sauce and additional 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.