Categories: Steak

Ingredients

• 1 1/2 lb. hanger steak, center membrane removed, cut crosswise into 4 pieces
• 2 tsp kosher salt, divided, plus more to taste
• 1 tsp black pepper, plus more to taste
• 4 cups baby arugula, coarsely chopped
• 1 cup olive oil
• 2 tbsp capers, drained
• 1 large garlic clove, grated
• 1 tbsp white wine vinegar

Directions

1. Season the steak on all sides with 1 1/2 tsp of the salt and the pepper. Let stand at room temp for at least 10 minutes and up to 1 hour.

2. Meanwhile, make the salsa verde. Place arugula in a medium bowl. Pour olive oil on top, then stir in capers, garlic, vinegar, and remaining salt. Taste, and season more, if desired.

3. Heat a grill to medium-high. Grill steak, turning often, until charred on all sides and cooked to medium-rare, 15-20 minutes. Transfer to a cutting board and let rest for 10 minutes before slicing against the grain.

4. Pour salsa verde onto a serving platter, then arrange sliced steak on top.

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