GRILLED HANGER STEAKS WITH SALSA VERDE

  • PREP TIME:
  • COOK TIME: 10 minutes
  • YIELDS: ¾ cup

Ingredients

Salsa Verde
  • ½ cup extra-virgin olive oil
  • Juice of 1 lemon
  • 1½ cups lightly packed fresh flat leaf parsley
  • ½ cup loosely packed mint leaves
  • 3 tablespoons capers
  • 2 medium anchovy fillets (or anchovy paste)
  • 1 small garlic clove, minced
  • 1 slice white bread, very lightly toasted
  • Salt to taste
Steaks
  • 2 ½ pounds trimmed hanger steaks, about 3 pieces
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • ¼ cup soy sauce
  • 2 tablespoons Worcestershire sauce
  • Freshly ground black pepper

This fresh tasting Salsa Verde is delicious on grilled fish, meats, and vegetables and can easily be prepared ahead of time. If you can’t find hanger steaks, flank steaks work very well.

Instructions

FIRST Place steaks in a zip top, gallon size plastic bag. Add oil, garlic, soy sauce, Worcestershire, and pepper; marinate at room temperature for 1 hour.

NEXT While meat is marinating prepare Salsa Verde. In a blender or food processor process oil, lemon juice, parsley, mint, capers, anchovies, and garlic until smooth, scraping down sides if necessary. Tear bread into 1/2” pieces to equal about ½ cup. Add to salsa and puree to thicken the sauce. Season to taste with salt and pepper; set aside.

LAST Preheat grill to medium-high heat and sear steaks for about 3-4 minutes per side until the internal temperature reaches 125°F for medium-rare. Remove steaks from grill and let rest 10 minutes. Thinly slice steaks across the grain. Place on serving platter and spoon left over juices over steak. Serve with Salsa Verde on the side.