4.8
(23)
Your folders
Your folders
Export 11 ingredients for grocery delivery
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Slice steak against the grain and sprinkle with sea salt. Serve with scallion sauce and more Aleppo-style pepper.
Your folders
bonappetit.com
4.7
(15)
Your folders
bonappetit.com
5.0
(1)
Your folders
allrecipes.com
5.0
(9)
15 minutes
Your folders
foodnetwork.com
25 minutes
Your folders
foodnetwork.com
40 minutes
Your folders
bonappetit.com
5.0
(2)
Your folders
foodnetwork.com
4.6
(18)
30 minutes
Your folders
tastingtable.com
5.0
(62)
20 minutes
Your folders
delish.com
4.0
(2)
Your folders
bonappetit.com
3.9
(27)
Your folders
foodnetwork.com
4.7
(59)
10 minutes
Your folders
washingtonpost.com
Your folders
barbecuebible.com
Your folders
simplyrecipes.com
Your folders
cooking.nytimes.com
Your folders
foodandwine.com
Your folders
americastestkitchen.com
3.6
(5)
Your folders
foodandwine.com
5.0
(1)
Your folders
bonappetit.com
3.0
(1)