This sauce is an ode to the classic French dish of leeks in vinaigrette, swapping out the leeks for tender charred scallions. It acts as a bright, addictive condiment for this quick-cooking cut of steak. If you can’t find hanger steak, skirt steak works for this recipe—adjust cook time accordingly. The sauce also pairs well with roast chicken, pork chops...we could do this all day.
Ingredients
4 servings
½
1
9
1
¾
12
5
1
1
1
¾
Preparation
Step 1
Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Transfer to a medium bowl. Finely grate garlic over warm walnuts and toss with 6 Tbsp. oil.
Step 2
Heat a large cast-iron skillet over medium-high. Season steaks with kosher salt and black pepper; sprinkle all over with Aleppo-style pepper. Rub with 2 Tbsp. oil and cook, turning occasionally, until deeply browned and an instant-read thermometer inserted into the thickest part registers 130° for medium-rare, 10–12 minutes. Transfer steaks to a cutting board.
Step 3
Wipe out skillet and reduce heat to medium. Place scallions and 1 Tbsp. oil in skillet, season with kosher salt, and cook, turning occasionally, until softened and deeply charred, about 4 minutes. Transfer to cutting board; trim and cut into 1" pieces. Add to bowl with walnut mixture along with vinegar, cornichons, capers, mustard, thyme, and sugar and toss to combine; season with kosher salt and black pepper.
Step 4
Slice steak against the grain and sprinkle with sea salt. Serve with scallion sauce and more Aleppo-style pepper.
How would you rate Hanger Steak with Charred Scallion Sauce?
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Reviews (39)
Back to TopObsessed with this recipe. It’s perfect. The steak was delicious and the sauce is out of this world. Perfectly briney and sweet from the scallions. Make it now!!
Anonymous
Brooklyn, NY
12/3/2023
I made this tonight and cut the recipe in half for two people. I was precise in the measurments. The sauce was too briny for our taste. I cut the scallions in half to sear them because I have a small (8") cast iron pan. I couldn't taste them at all. The steak was delicious, and I would use the cut again, but this is not a do over for us.
KarenM
Alexandria, VA
10/15/2023
This is one of our go to favorites, always a crowd pleaser and reliably delicious. If the weather is nice, we grill the meat, if not then we make it as directed. We often substitute skirt steak if we can’t find hanger steak.
Anonymous
Chicago, IL
6/18/2023
Hanger Steak, what Hanger Steak? I was excited to find Hanger Steak at the store, and found this recipe. I liked the idea of not marinating the steak and followed this recipe as written ,except for the use of Aleppo-style pepper,. I couldn't find it. So I used 1/2 tsp sweet Paprika and 1/4 tsp Cayenne Pepper. I served this with roasted potatoes. Everything about this dish is delicious. The sauce also on the potatoes... So, so , so good. It is now in my recipe box. Okay, all that said... the Charred Scallion Sauce is definitely the star.. I have been obsessed. So much so, I have made it on its own as part of a Charcuterie plate platter and have used leftover sauce to spice up snacks, including avocado toast.. Nothing like it!
Anonymous
Seattle, WA
7/22/2021
We didn't have walnuts last night, but we used hazelnuts instead. It was superb! The charred scallion sauce is really divine. I think we will keep this in regular rotation.
katherinefromdc
Washington, D.C.
10/11/2020
the charred scallion sauce was great!
Anonymous
7/28/2020
I've made this recipe twice now and both times have LOVED the final product. The charred scallion sauce is so delicious and really can be put on anything. Last night I served it over a potato puree but any vegetable side would be perfect. And the hanger steak is a delicious and underrated cut of meat. Definitely something to keep in my arsenal of recipes
Anonymous
California
5/29/2020
Delicious! The crunch of the walnuts is wonderful and unexpected in this dish. The charred scallions is another fun touch. This has quickly become my boyfriends favorite meal I make. It’s simple yet impressive and super tasty!
Anonymous
California
4/15/2020
I have made this twice. Both times I have had friends raving about it. Simply this is one of the best recipes ever for just about anything. Haven't been able to make it exactly yet (missing capers and aleppo on respective attempts) but with a couple subs I have still managed to impress my flatmates. I took a couple pages out of Brad's book the second time I made it, because i subbed the aleppo actually for gochujang and decided to take it more eastern on a bed of rice with furikake,, and I loved it both ways. Having the video made this recipe super easy to understand and far more inspiring to cook, so id recommend doing so with more recipes. Thanks!
Anonymous
bristol
1/12/2020
My mom made this over the holiday at my request (I don't have the kitchen to deal with the smoke this creates) and it was phenomenal. She regularly switches up recipes, adjusting quantities of ingredients based on what's a better fit/taste, but she didn't touch this one at all. The only thing we had to change is cornichons as the store didn't have them (go figure) - we used dill pickle instead. Also, while the recipe says you can substitute the aleppo pepper with red pepper flakes, I wouldn't recommend it. The aleppo pepper is so key - it provides a warm heat as opposed to a fiery one. I feel like red pepper flakes would ruin the dish. All in all, I cannot wait to make this again!
Anonymous
Chicago
1/2/2020
Oh my goodness, this sauce. I made it for a group of friends and I caught one of my buddies in the kitchen spooning the leftover sauce into his face. I toasted the walnuts in the same cast iron pan that I used for the steak and scallions. I also chopped up the scallions a lot once they came out of the pan, think slightly larger than relish. Didn’t have Aleppo pepper so I used cayenne. I also used bread and butter pickles because... we don’t have nice food stores where we live. This is such a repeat.
Anonymous
Highland Falls, NY
6/18/2019
This was amazing. I used ny strip steaks instead of hanger and grilled the scallions (on a grill basket) and grilled the steaks as well. Served it with Ina garten’s grilled panzanella salad. This was easily one of my top ten favorite meals to cook at home.
TX
4/8/2019
A bit on the salty side - maybe because of the cornichons and capers? It didn’t really do it for me. The steak also got a bit cold while waiting for the scallions to get charred.
Anonymous
2/20/2019
Tried this last night... AMAZING. Wanted a little more spice on the steak so I swapped gochugaru for the aleppo and it worked brilliantly.
Anonymous
san francisco
1/26/2019
I've made this about four times and I love it so much. Molly wasn't playing when she said that the scent of charred scallions makes you want to face-plant into it. The gherkins and the red wine vinegar give it an extraordinary bite. Honestly, even writing this review makes me want to make this again. I even featured this recipe on my cooking blog, Abby Cooks Stuff (abbycooksstuff.com).
Anonymous
St.Charles, IL
1/7/2019