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