Perfectly seared hanger steak, rested and sliced with intention, finished with wild arugula and a punchy salsa verde. This is the kind of minimal, dialed-in steak dinner that makes weeknights feel like weekends.
Why You'll Love Hanger Steak w/ Arugula Pesto
This vibrant and fresh pesto combines peppery arugula with fragrant herbs and a tangy punch of red wine vinegar. It's an easy, versatile sauce that brightens steak, veggies, or anything needing a bold herbal lift.
Tips and Tricks
- Use fresh herbs for the best flavor.
- Drizzle olive oil slowly to control consistency.
- Reserve vinegar until just before serving for brightness.
Variations
- Swap marjoram for basil for a sweeter note.
- Add toasted nuts for extra texture and richness.
- Include a pinch of chili flakes for some heat.
Substitutions
- Use lemon juice instead of red wine vinegar.
- Replace fish sauce with soy sauce for a vegetarian option.
- Try walnut or pecan oil instead of olive oil.
Best served with
- Grilled steak
- Roasted vegetables
- Fresh pasta
- Grain bowls
How to Store Leftovers
- Store pesto in an airtight container in the refrigerator for up to 5 days. To prevent browning, pour a thin layer of olive oil on top before sealing. You can also freeze pesto in ice cube trays for longer storage.
Common Questions
Can I make arugula pesto ahead of time?
Yes! Arugula pesto can be made up to 3 days in advance. Store it in an airtight container in the fridge, with a thin layer of olive oil on top to keep it fresh and prevent browning.
Can I use other greens instead of arugula?
Absolutely! You can substitute arugula with spinach, kale, or even fresh basil for a different flavor profile. Just keep in mind the peppery bite of arugula will be milder with other greens.
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