Dry Goods / Hors d'oeuvres

Hanger Steak with Moutarde à l’ancienne, Cornichons and Organic Caperberries

with Cornichons - Baby Sour Gherkins

​4 Servings


1 tbsp. Cornichons

1 tbsp.Organic Caperberries

1 tbsp. Moutarde a l’Ancienne

​½ cup Walnuts

1 Garlic clove

9 tbsp. Olive oil

1 1½-lb. Hanger steak

Salt & pepper

12 Scallions

5 tsp. Sherry vinegar or red wine vinegar

¾ tsp. Thyme


​Preheat oven to 350° F.

Toast walnuts, tossing once (about 8–10 min.)

Transfer to a medium bowl. Finely grate garlic over warm walnuts and toss with 6 tbsp. oil

Heat a large cast-iron skillet over medium-high. Put the steak and season with salt and 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° F for medium-rare (about 10–12 min.)

Transfer steaks to a cutting board. Wipe out skillet and reduce heat to medium. Place scallions and 1 tbsp. oil in skillet, season with salt, and cook, turning occasionally, until softened and deeply charred (about 4 min.)

Transfer to cutting board; trim and cut. Add to bowl with walnut mixture along with vinegar, cornichons, organic caperberries, moutarde à l'ancienne, thyme, and toss; season with salt and pepper

Serve with scallion sauce


Credit: Bon Appetit