Ingredients for Hanger Steak with Charred Spring onion Sauce

• 80g crushed or coarsely chopped walnuts

• 1 small garlic clove

• 140ml extra-virgin olive oil, divided

• 1 (1 1/2-lb.) hanger steak, cut into 4 pieces, centre membrane removed

• Koshersalt, nymalen peppar

• 3/4 teaspoons Aleppo-style pepper, plus more for serving

• 12 spring onions

• 25ml sherry vinegar or red wine vinegar

• 1 tablespoon chopped cornichons

• 1 tablespoon chopped drained capers

• 1 tablespoon whole grain mustard

• 3/4 teaspoons chopped thyme

• Pinch of sugar

• Flaky sea salt

Preheat oven to 177°C. 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 90ml 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 tablespoons 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 spring onions and 1 tablespoon 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 spring onion sauce and more Aleppo-style pepper.

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