Hanger Steak with Herb-Nut Salsa

INGREDIENTS

1/4 cup hazelnuts 1/2 cup minced flat-leaf parsley 1/4 cup snipped chives 2 teaspoons minced tarragon 1 teaspoon minced chervil 2 oil-packed anchovy fillets, minced 2 teaspoons chopped rinsed capers 1 medium shallot, minced 2 tablespoons sherry vinegar 3/4 cup extra-virgin olive oil, plus more for brushing Salt and freshly ground pepper Two trimmed 1-pound hanger steaks HOW TO MAKE THIS RECIPE

Preheat the oven to 375°. Toast the hazelnuts in a pie plate for 12 minutes, or until the skins are blistered. Transfer the nuts to a kitchen towel; let cool slightly, then rub off the skins. Finely chop the nuts and transfer them to a bowl. Add the parsley, chives, tarragon, chervil, anchovies, capers and shallot. Stir in the vinegar and the 3/4 cup of oil and season with salt and pepper. Light a grill or preheat a grill pan. Brush the steaks with oil and season generously with salt and pepper. Grill over moderately high heat, turning occasionally, about 12 minutes for medium-rare meat. Let rest for 5 minutes. Slice the meat across the grain and serve with the salsa.

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