Molly Makes Hanger Steak with Charred Scallion Sauce

Oh, we're spooning?

Just getting right in there with the spoon.

That's 'cause there's no carbs in there.

That's what I said in the last video.

I said, no carbs for Andy he barely

would eat my orecchiette.

(gentle music)

So, let's see this is hanger steak

with charred scallion walnut sauce.

First thing you should know is hanger steak

is a really delicious quick cooking cut of beef

that's perfect for weeknights.

There's only one on a cow, one per cow.

So, if you can't find it at your butcher

it's 'cause someone else probably already got it.

The other part of this recipe is the charred scallion

walnut sauce which is basically

compromised of all pantry ingredients.

Plus fresh scallions which we're charring

in the skillet after the steak comes out.

First up, the crushing the walnuts which

I feel like I've done in many videos now

but the best way to crush a nut

is to grab a heavy bottomed glass

and just crush with the bottom on

a rimmed baking sheet so they don't go anywhere.

And then, we're gonna toast those at 350

for about eight minutes until they're roasty toasty.

In the meantime, I'm gonna season the steak.

So, it's gonna get seasoned with salt, obviously.

Lots of black pep, lots of Aleppo pep

which is a mild dried chili flake.

Instead of adding the olive oil to the pan before I cook it

I am gonna rub these steaks in olive oil

that way there's not as much left over oil

that's swimming around in the super super hot cast-iron pan

that's causing billows of smoke in your apartment

and setting off the fire alarm.

So, I did that for you.

I mean, now they're toasted.

So, these are going straight into a small bowl

and then immediately I'm gonna grate raw garlic over them

and the heat from the walnuts is going to

mellow out this garlic and essentially cook it.

And then we just add a little bit of olive oil

to juice it all up and this is gonna be

the base of our sauce so just stirring this raw garlic

into this oil and letting it kind of mellow out

and bloom in there in the meantime.

Okay, this has been pre-heating over medium-low.

I'm gonna kick it up a little bit here.

And I'm gonna put the fattest piece

of steak in first because it will

obviously take the longest to cook.

When you get the hanger steak from the butcher,

it usually comes in one piece and there's a membrane

that runs through it, I cut that out here.

It's pretty tough, if you don't want to cut it out

just ask your butcher to do it for you.

Okay, this has had a jump start so now I'm gonna add

these other two steaks into the same skillet

and I'm just gonna let them cook.

I'm not gonna touch them even though I really want to

but I know that the best crust is going to come

from the least amount of interference.

These are gonna cook for 10 to 12 minutes

depending on how thick they are.

So, we'll keep an eye on them.

'Kay I'm gonna flip.

Definitely don't touch a steak like this at home.

I just have no feeling in my fingers anymore so I can do it.

Just propping this guy up on his side

'cause he has a bit of a triangular shape

so I want to get all sides of him caramelized.

The steaks are all resting and I'm just gonna

set them aside and give them a good

five or 10 minutes to rest.

I'm just gonna wipe out the skillet

'cause there's some burned bits in here.

And then, add these scallions back into it.

A little bit of oil, just to get them going,

and then I have a bunch here of whole scallions.

You can see that their root is still in tact.

That's okay, we're gonna cut it off later.

If you aren't charring scallions, you're really missing out

this is one of life's greatest pleasures.

Tossing them around, they char really fast,

you can see they're already starting to take on color.

Just gonna season them with some salt.

These are gonna cook for four minutes.

Flipping them all, just moving them

around every couple of minutes.

Who doesn't love a charred scallion?

Name me one person that doesn't love a charred scallion.

I'm gonna just chop up a couple of cornichons.

This sauce is sort of French in its ingredients,

it has cornichons, and caper, and thyme,

and whole grain mustard, and it was a bit inspired

by my love of the dish leeks in vinaigrette,

that classic poached leek dish.

I'm gonna add these chopped cornichons

into the bowl of garlicky walnuts.

I have a tablespoon of chopped capers, toss that through.

It's a tablespoon of whole grain mustard, my favorite kind.

Three quarters of a teaspoon of chopped thyme, fresh.

A pinch of sugar just to balance out all of that acid

and brininess from all those ingredients

and five teaspoons of sherry vinegar.

Just all in the line, slicing off the hairy bits,

and then I'm just cutting them into small pieces.

It is taking everything I have in me

not to just face plant into these right now.

So, I'm gonna season this with a little bit

of salt and black pepper and then toss it all together.

Moment of truth, we're slicing the steak against the grain.

So, it's perfectly medium rare.

Okay, so if you want to get that nice fanned out effect

you can do it on the cutting board

and kind of shingle the steak.

And then you can go in with the spatula to pick it up

and plate it, another little trick of the trade.

And I'm gonna spoon some of this yum scrum

charred scallion walnut sauce over it and call it a day.

And then I'm gonna finish it with a little flaky salt

as I always do and a sprinkle of

additional Aleppo pepper if you like.

So, that's your very simple steak

with scarred scallion walnut sauce.

I think the whole thing took 30 minutes.

Chaey baby, you guys need to meet my friend Chaey baby.

Oh my God.

Welcome.

It looks so beautiful.

I know, Chaey was the editor on this story.

So, she knows this steak very well.

Have a bite, please.

It might be a little salty 'cause I did

Maldon, and then I did more Maldon,

and then I did more Maldon for

the camera guy and yadda yadda.

And tell me your thoughts.

It's as delicious as the first time you made it.

True that.

I've also been waiting for this

text message for four hours.

Oh, that's true I said, be on standby for steak.