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Slices of medium-rare steak topped with green herb sauce, served alongside a small pile of fresh arugula on a beige plate.

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
Cook Time 24 minutes
Dry Brine 2 hours
Total Time 2 hours 28 minutes
Servings: 1
Ingredients Equipment Method Notes

Ingredients
  

  • 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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