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Ingredients

• 1/4 cup  hazelnuts
• 1/2 cup  minced flat-leaf parsley
• 1/4 cup  snipped chives
• 2 teaspoons  minced tarragon
• 1 teaspoon  minced chervil
• 2   oil-packed anchovy fillets, minced
• 2 teaspoons  chopped rinsed capers
• 1   medium shallot, minced
• 2 tablespoons  sherry vinegar
• 3/4 cup  extra-virgin olive oil, plus more for brushing
•   Salt and freshly ground pepper
• 2 1-pound  trimmed hanger steaks

Description

Naomi Pomeroy, An F&W Best New Chef 2009, Regards Eco-activist Alice Waters As "the Center Of The Vegetable-driven Universe." At Beast In Portland, Oregon, Pomeroy Serves Her Version Of The Salsa Verde In Waters's 1996 Book Chez Panisse

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