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–+ servings
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 Pesto

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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 1 minute
Total Time 5 minutes
Servings: 1
Course: Dinner, Main Course
Cuisine: Mediterranean-Inspired
Calories: 15
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 8 oz Hanger steak
  • Salt to taste
  • 1 bunch Wild arugula
  • 2 tablespoon 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 sit for at least 2 hours or overnight on a cooling rack.
  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, repeat this twice.
  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.

Nutrition

Calories: 15kcalCarbohydrates: 2gFat: 1gSodium: 230mgPotassium: 65mgSugar: 2gVitamin A: 200IUVitamin C: 1mg

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 2 days, eat it cold over salad or warm it very gently so it doesn't overcook past the sear.

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