The richness of walnuts and the distinctive, pleasantly bitter taste of the skin go perfectly with hanger or skirt steak. If you have ever tried nut oils, substitute the tablespoon of olive oil with the walnuts for walnut or hazelnut oil. Delicious. You can also make this with a more expensive cut of beef, like prime rib.
Seared Hanger Steaks with Walnut Gremolata
Walnut
Main DishToppings
Gluten Free
prep
15
minscook
15
minsmake
4
servings1/2 cup
Fisher® Walnut Halves & Pieces, toasted, chopped
2 tablespoons
chopped fresh parsley
1 tablespoon
olive oil
1/4 teaspoon
lemon zest
1 tablespoon
lemon juice
2 tablespoons
vegetable oil
1-1/4 pounds
beef hanger steaks, trimmed
1/4 teaspoon
kosher salt
Food Safety Instruction
DIRECTIONS
- Combine first 5 ingredients in small bowl.
- Heat vegetable oil in large cast iron skillet on high heat until smoking. Season steaks with salt. Cook 6-8 minutes or until internal temperature reaches 145°F, turning occasionally. Let stand about 8 minutes for medium rare.
- Slice steaks; top with nut mixture.
PRODUCT USED
Tips
To toast walnuts, spread onto ungreased baking sheet. Bake in 350°F oven for 8-10 minutes or until one shade darker in color, stirring occasionally.
Serve with roasted or braised carrots for a delicious side dish.
