Ingredients
| 675-900g hanger steak (or any steak, such as ribeye, boneless short rib, sirloin, etc.) | |
| salt and freshly ground black pepper | |
| 2-3 tablespoons neutral oil (grapeseed or rapeseed/canola) | |
| 1 medium shallot, finely chopped | |
| 4 anchovy fillets, finely chopped, plus more for serving | |
| 2 tablespoons capers, drained, finely chopped | |
| 2 tablespoons red wine vinegar or white wine vinegar, plus more as needed | |
| ½ teaspoon Worcestershire sauce, | |
| 25g finely chopped chives | |
| 10g parsley, tender leaves and stems, chopped, plus more to serve | |
| 120ml olive oil, plus more as needed | |
| some sort of bread, halved lengthways or sliced |
This is everything I love about steak tartare, except the steak is… cooked (but, yes, on the rare side). The components stay classic – shallot, capers, chives, Worcestershire, anchovies – lending an unmistakable bistro vibe to your domicile, made possible with ingredients you likely already have on hand.
Just like with a tableside tartare, when seasoning the salsa- verde-ish sauce, you should adjust it as you see fit based on your preferences and what you have in your pantry, adding hot sauce or horseradish if you want, more or less vinegar, and so on. Also, much like tableside tartare, you should eat this with a crunchy baguette or tiny toasts over a long, late lunch or gloriously early dinner with a glass of something fabulous.
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Instructions
| 1. | Season the steak with salt and pepper. |
| 2. | Heat the oil in a large skillet, preferably cast iron, over a medium-high heat, swirling to coat the surface. |
| 3. | Once the oil starts to shimmer, add the steak. |
| 4. | If using hanger steak, set it flat-side down. Work in batches if needed to avoid crowding the pan. |
| 5. | Press it a bit with tongs to ensure good contact with the skillet – this is how you get even browning. |
| 6. | For hanger steak, cook until deeply browned, 4-5 minutes. Thicker pieces of meat will take closer to 5-6 minutes. |
| 7. | Using tongs, flip and cook until browned on that side as well, another 3-4 minutes. |
| 8. | Transfer the steak to a plate to rest, leaving any meaty bits or rendered fat behind in the skillet. |
| 9. | While the steak rests, make the sauce. In a medium bowl, combine the shallot, anchovies, capers, vinegar, Worcestershire sauce, chives and parsley. |
| 10. | Stir in the olive oil along with any meat juices from the plate. |
| 11. | Taste the sauce and season with more vinegar, Worcestershire, salt and pepper as needed. The seasoning (like tartare itself ) is deeply personal and should be adjusted to suit you and your loved ones. |
| 12. | If you like, use the skillet with all the meaty bits to toast your bread over medium heat until golden brown and crisp, 2-4 minutes, adding a little olive oil to the skillet if it needs it. |
| 13. | SERVE |
| 14. | Slice the steak against the grain. |
| 15. | Arrange the steak on a large serving plate and spoon the sauce over it. |
| 16. | Scatter with more parsley and serve with toast and, if you’ve got them, more anchovies alongside. |
This is an edited
extract from
Something from
Nothing by Alison
Roman, published
by Quadrille.
Photography by
Chris Bernabeo.