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Cooking With Chef Hermann: Hanger Steak with Charred Scallion Sauce

Hanger Steak with Charred Scallion Sauce


  • ½ C Walnuts, toasted and coarsely chopped
  • 1 garlic clove, minced
  • 9oz Olive oil, divided
  • 1 One pound Hanger steak cut into four pieces
  • ¾ tsp Aleppo Pepper
  • 12 Scallions
  • 5 tsp Sherry vinegar
  • 1 TB cornichons, coarsely chopped
  • 1 TB stone ground mustard
  • ¾ tsp chopped thyme
  • Pinch of sugar
  • Salt


Heat Cast iron skillet.  Season steak with salt and Aleppo pepper, rub with oil.  Cook steak to medium-medium rare.  Wipe out skillet, reduce heat.  Heat 1 TB oil and add scallions. Season with salt, turn.  Transfer to board, chop into one inch pieces.  Add to bowl with walnuts, vinegar, cornichons, mustard, thyme.  Toss and season with salt and pepper.