Cooking Instructions
1.
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2.
Set the
Hanger Steak (1 lb)
out and let come to room temperature. Chop the
Roasted Pecans (1/4 cup)
and
Capers (1/2 Tbsp)
. Mince the
Garlic (3 cloves)
. Finely chop the
Fresh Chives (1/4 cup)
and
Fresh Parsley (1 cup)
. Mince the
Anchovies (2)
.
3.
Combine all the ingredients in a bowl, along with the
Lemon Juice (1/4 cup)
and
Olive Oil (1/3 cup)
. Season with
Salt (1/2 tsp)
and
Freshly Ground Black Pepper (1/4 tsp)
. Set aside.
4.
Brush both sides of the steak with
Olive Oil (1 Tbsp)
, and season with
Kosher Salt (to taste)
and
Freshly Ground Black Pepper (to taste)
.
5.
Sear the steak for 4 minutes per side. Remove from the pan when the internal temperature is 145 degrees F for medium rare.
6.
Transfer to a plate or cutting board and tent with foil to rest for 10 minutes.
7.
While the steak rests, toss the shaved
Parmesan Cheese (1/4 cup)
and
Arugula (2 cups)
, with the juice of a
Lemon (1)
,
Olive Oil (1 Tbsp)
and salt and pepper to taste. Toss to combine.
8.
Whe the steak is done resting, slice against the grain into half-inch pieces. Serve with gremolata and arugula salad. Enjoy!