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Hangar Steak with Salsa Verde

Pairs with Hahn Cabernet Sauvignon or Winery Selection Syrah

Serves 4


  • 1 1/2 pounds hangar steak (3 steaks)


  • 1 cup parsley
  • 1/2 cup cilantro
  • 2 tablespoon mint
  • 1/3 cup roasted almonds
  • 5 anchovy fillets, rinsed
  • 2 teaspoons lemon zest
  • 1 tablespoon lemon juice
  • 2 garlic cloves
  • Salt and pepper
  • 1/2 cup olive oil

In a food processor pulse nuts, garlic and anchovies until coarse, then add herbs, zest, juice, salt and pepper and pulse 4-5 more times until herbs are chopped. Add olive oil, slowly pulsing. Check for desired consistency and taste. Adjust if necessary. Refrigerate until ready to use.

Heat grill on high until hot. Brush with oil and sear steaks on each side, turn down the heat to medium and grill 8-10 min until medium-rare or to your desired doneness. Let meat rest 5-8 minutes then slice into ½ inch pieces.

Serve immediately with salsa verde.

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