Hanger Steak w/ Arugula Salsa Verde

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 Salsa Verde

This is a technique-driven steak: a long salted marinate, a patient sear with rests built in, and a careful slice against the grain. Wild arugula and a bright salsa verde finish the plate, with a squeeze of lemon and a drizzle of olive oil to lift every bite.

Tips and Tricks

• Let the steak sit salted on a cooling rack for at least 2 hours, or overnight, so the seasoning penetrates.
• Cook it top and bottom only, in two 3-minute rounds per side with a 6-minute rest in between, so the crust builds without overcooking the center.
• Always slice against the grain on a slight bias for the most tender bite.

Variations

• Swap the salsa verde for a chimichurri if you want a sharper, more herbaceous finish.
• Use baby spinach or watercress in place of the wild arugula for a milder green.
• Finish with shaved parmesan for extra richness alongside the salsa verde.

Substitutions

• No wild arugula on hand? Regular arugula or baby kale works fine.
• Hanger steak can be swapped for skirt or flank steak using the same marinating and searing method.
• A squeeze of lime works in place of lemon if that's what's in the fridge.

Best served with

• Crusty bread to mop up the salsa verde.
• A simple green salad to echo the arugula on the plate.
• Roasted or grilled seasonal vegetables.
• A glass of red wine that can stand up to the char.

How to Store Leftovers

• Store leftover sliced steak in an airtight container in the refrigerator for up to 3 days.
• Reheat gently in a low oven or skillet to avoid overcooking; the salsa verde is best added fresh rather than reheated.

Common Questions

Hanger Steak w/ Arugula Salsa Verde

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Perfectly seared hanger steak, rested and sliced with intention, finished with wild arugula and a punchy salsa verde.

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Prep Time 4 minutes mins

Cook Time 24 minutes mins

Dry Brine 2 hours hrs

Total Time 2 hours hrs 28 minutes mins

Servings: 1

Ingredients Equipment Method Notes

Ingredients

  

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• 8 oz Hanger steak
• Salt to taste
• 1 bunch Wild arugula
• 2 tbsp Salsa verde
• Lemon squeeze to finish
• EVOO to finish

Equipment

• Cast iron skillet
• Tongs
• Sharp slicing knife
• Cooling rack

Method

 

1. Marinate steak with salt and let it sit on a cooling rack in the fridge for at least 2 hours, or overnight. Take it out 1 hour before cooking.
2. In a cast iron pan cook the steak over medium heat for 3 minutes per side, top and bottom only and rest for 6 minutes. Cook it again the same way and rest it for another 6 minutes.
3. Once the steak is cooked and has rested for 6 minutes (or longer), slice it against the grain on a slight bias.
4. Plate the steak in a shingle method and finish with flaky salt, lemon, add some wild arugula to the plate and a drizzle of your favorite salsa verde.

Notes

Storage: This one is best sliced and served right away while the crust is still good. Leftover steak keeps in the fridge for up to 3 days, eat it cold over salad or warm it very gently so it doesn't overcook past the sear.

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