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Grilled Hanger Steak
First, let’s talk about that steak. If you want a cut of beef packed with rich flavor, hanger steak should be on the top of your list. Chef Walther seasons and grills his to a perfect rare, allowing you room to enjoy as-is or bring to medium-rare or above when reheated at home. He serves it atop a swirl of al dente Peruvian pesto linguine (aka tallarines verdes). What makes pesto Peruvian? In this version of the Italian classic, queso fresco plus Parmesan (with extra for garnish) adds saltiness and creaminess to the anise-flavored blend of fresh basil, spinach, and extra-virgin olive oil. (No nuts either, in case that’s a concern.) For brightness and acidity, drizzle your steak with Chimichurri, a South American staple that blends extra-virgin olive oil, vinegar, garlic, chile, and oregano, and enjoy an elevated weeknight meal.
Nutritional facts
Protein
51g
Carbs
60g
Calories
890
Fat
49g
Ingredients
Salt, GarlicQueso frescoCanola and Olive Oil BlendBay LeafButterOreganoRed OnionCanned Roasted Red PeppersRed Wine VinegarSpinachEvaporated MilkBlack PepperCuminGarlicHanger SteakKosher SaltLinguineBasilItalian ParsleyParmesan Cheese
Reviews
4.2
Based on 589 reviews
Kristen Pfaffe · 01/09/25