Hanger Steak with Salsa Verde

INGREDIENTS:

For the Hanger Steak

• 2 tablespoons finely chopped fresh rosemary
• 2 tablespoons finely chopped fresh thyme
• 2 tablespoons olive oil
• 2 teaspoons Dijon mustard
• 1 teaspoon red wine vinegar
• 2 pounds hanger steak
• Kosher salt and freshly ground black pepper

For the Salsa Verde

• ¼ cup panko bread crumbs
• ¼ cup red wine vinegar
• Leaves from 1 bunch fresh flat-leaf parsley
• 2 tablespoons capers, rinsed
• 2 garlic cloves
• 2 tablespoons colatura or fish sauce
• 2 tablespoons water
• ½ cup olive oil

PREPARATION:

1. Combine the rosemary, thyme, oil, Dijon, and vinegar in a small bowl; this is your marinade. Spread the mixture all over the steak.
2. Cover and refrigerate on a platter for at least 4 hours or overnight.
3. In a small bowl, soak the panko in the vinegar for 5 minutes.
4. Combine the parsley, capers, garlic, colatura, water, and panko mixture in a food processor and process to a rough paste.
5. With the machine on, slowly pour in the oil.
6. Assemble the steak. Light a grill and set to medium. Remove the hanger steaks from the marinade (discard the marinade) and season the meat with salt and pepper.
7. Grill over high heat for about 4 minutes. Turn the steak and grill for 4 additional minutes, or until browned outside and medium rare within.
8. Transfer the steak to a cutting board and let rest for 3 minutes. Slice the steak thinly against the grain and transfer to a serving platter.
9. Top with the salsa Verde and enjoy.

Note: Take your time grilling this steak and let it rest for 5 to 8 minutes when you pull it off the grill. Flash it quickly again if you need a bit more heat—however, warm is just fine for steak; it doesn’t need to be rip-roaring hot.