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1/1 Photo of Seared Hanger Steak With Brown Sugar Carrots and Walnuts
"The richness of walnuts and the distinctive, pleasantly bitter taste of the skin go perfectly with the steak. I use Hanger steak but like this equally with skirt steak. I have even used these carrots and walnuts on top of braised short ribs for an even simpler and homier holiday dish. If you have ever tried nut oils, substitute the tablespoon of olive oil with the walnuts for walnut or hazelnut oil. Delicious. You can also make this with a more expensive cut of beef like Prime Rib, for instance." — Alex Guarnaschelli
Units: US | Metric
Serving Size: 1 (152 g)
Servings Per Recipe: 4
The following items or measurements are not included:
Fisher® Walnut Halves