Hanger Steak with Charred Scallion Sauce

This sauce is an ode to the classic French dish of leeks in vinaigrette, swapping out the leeks for tender charred scallions. It acts as a bright, addictive condiment for this quick-cooking cut of steak. If you can’t find hanger steak, skirt steak works for this recipe—adjust cook time accordingly. The sauce also pairs well with roast chicken, pork chops...we could do this all day.


  • ½ cup crushed or coarsely chopped walnuts
  • 9 Tbsp. extra-virgin olive oil, divided
  • 1 1½-lb. hanger steak, cut into 4 pieces, center membrane removed
  • Kosher salt, freshly ground pepper
  • ¾ tsp. Aleppo-style pepper, plus more for serving
  • 5 tsp. sherry vinegar or red wine vinegar
  • 1 Tbsp. chopped cornichons
  • 1 Tbsp. chopped drained capers
  • 1 Tbsp. whole grain mustard

Recipe Preparation

  • Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. 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. Season steaks with kosher salt and black pepper; sprinkle all over with Aleppo-style 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° for medium-rare, 10–12 minutes. Transfer steaks to a cutting board.

  • Wipe out skillet and reduce heat to medium. Place scallions and 1 Tbsp. oil in skillet, season with kosher salt, and cook, turning occasionally, until softened and deeply charred, about 4 minutes. Transfer to cutting board; trim and cut into 1" pieces. Add to bowl with walnut mixture along with vinegar, cornichons, capers, mustard, thyme, and sugar and toss to combine; season with kosher salt and black pepper.

  • Slice steak against the grain and sprinkle with sea salt. Serve with scallion sauce and more Aleppo-style pepper.

Related Video

Molly Makes Hanger Steak with Charred Scallion Sauce

Reviews Sectionthe charred scallion sauce was great!I've made this recipe twice now and both times have LOVED the final product. The charred scallion sauce is so delicious and really can be put on anything. Last night I served it over a potato puree but any vegetable side would be perfect. And the hanger steak is a delicious and underrated cut of meat. Definitely something to keep in my arsenal of recipesAnonymousCalifornia05/29/20Delicious! The crunch of the walnuts is wonderful and unexpected in this dish. The charred scallions is another fun touch. This has quickly become my boyfriends favorite meal I make. It’s simple yet impressive and super tasty!AnonymousCalifornia04/15/20I have made this twice. Both times I have had friends raving about it. Simply this is one of the best recipes ever for just about anything. Haven't been able to make it exactly yet (missing capers and aleppo on respective attempts) but with a couple subs I have still managed to impress my flatmates. I took a couple pages out of Brad's book the second time I made it, because i subbed the aleppo actually for gochujang and decided to take it more eastern on a bed of rice with furikake,, and I loved it both ways. Having the video made this recipe super easy to understand and far more inspiring to cook, so id recommend doing so with more recipes. Thanks!My mom made this over the holiday at my request (I don't have the kitchen to deal with the smoke this creates) and it was phenomenal. She regularly switches up recipes, adjusting quantities of ingredients based on what's a better fit/taste, but she didn't touch this one at all. The only thing we had to change is cornichons as the store didn't have them (go figure) - we used dill pickle instead. Also, while the recipe says you can substitute the aleppo pepper with red pepper flakes, I wouldn't recommend it. The aleppo pepper is so key - it provides a warm heat as opposed to a fiery one. I feel like red pepper flakes would ruin the dish. All in all, I cannot wait to make this again!Oh my goodness, this sauce. I made it for a group of friends and I caught one of my buddies in the kitchen spooning the leftover sauce into his face.I toasted the walnuts in the same cast iron pan that I used for the steak and scallions. I also chopped up the scallions a lot once they came out of the pan, think slightly larger than relish. Didn’t have Aleppo pepper so I used cayenne. I also used bread and butter pickles because... we don’t have nice food stores where we live. This is such a repeat.AnonymousHighland Falls, NY06/17/19This was amazing. I used ny strip steaks instead of hanger and grilled the scallions (on a grill basket) and grilled the steaks as well. Served it with Ina garten’s grilled panzanella salad. This was easily one of my top ten favorite meals to cook at home.A bit on the salty side - maybe because of the cornichons and capers? It didn’t really do it for me. The steak also got a bit cold while waiting for the scallions to get charred.Tried this last night... AMAZING. Wanted a little more spice on the steak so I swapped gochugaru for the aleppo and it worked brilliantly.Anonymoussan francisco01/26/19I've made this about four times and I love it so much. Molly wasn't playing when she said that the scent of charred scallions makes you want to face-plant into it. The gherkins and the red wine vinegar give it an extraordinary bite. Honestly, even writing this review makes me want to make this again. I even featured this recipe on my cooking blog, Abby Cooks Stuff (abbycooksstuff.com).AnonymousSt.Charles, IL 01/07/19I halved the recipe and used a strip steak and improvised a few other ingredients. Ground New Mexico Chile and pecans in place of walnuts and Aleppo pepper. It was really quick to make with flavors that are well balanced. I sliced the steak really thin and made it into a fresh pita sandwich. It lasted about 10 seconds. It’s definitely a weekday friendly recipe.This was a great recipe-I made it with a combination of skirt steak and hanger steak and it was delicious. Wondering if the sauce could be made earlier in the day without losing flavor-did anyone try that?AnonymousNew york09/28/18Doing a Whole30 this month, and this recipe was easily adaptable to make it compliant! YUM!AnonymousDallas, TX09/08/18Fantastic, tangy sauce. Made the sauce first and served it with flat iron steak - an excellent use of leftover green onions. I kept all of the ingredients the same in the sauce.Phenomenal recipe! We enjoyed this with ribeye last evening, and I'll be making it again and again. Small changes due to availability/what I already had: I used Sweet Heat pickles instead of cornichons, regular dijon mustard instead of whole grain, and a little crushed red pepper instead of Aleppo pepper. I'm looking forward to using Aleppo pepper next time, though!AnonymousNebraska07/11/18I made this last night to go with grilled rib-eyes...AMAZING. Everyone wanted the recipe which I gladly passed on because everyone needs this in their lives. Will be making it again for vacation. Definitely a staple for me from now on.Northern Virginia07/05/18Didn’t have walnuts but still worked perfectly! This sauce has usurped my go to chimichurri!AnonymousVancouver07/04/18This sauce is EVERYTHING. It really compliments and elevates the meat it’s paired with. I made this last night with skirt steak for friends and we couldn’t get enough of it. I couldn’t find Aleppo powder so I subbed with Ancho chili powder and it worked well. Already have plans to make it again tonight!Megs_MakesCharleston, SC07/04/18<3 This. A lot. Have made it w walnuts and hazelnuts (it's what I had) and it's equally delish with either. Absolutely love the tanginess of the charred scallion sauce.CookEatRepeatBrooklyn07/02/18Have made this 2x’s in the past week using prime sirloin tips, cowboy ribeye,inner skirt,and hangar steak...super delish everyone loved it. My go to summer grilling sauce!AnonymousNew Hampshire 06/18/18