Molly Makes Hanger Steak with Charred Scallion Sauce | From the Test Kitchen | Bon Appétit

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  • Published: 28 June 2018
  • This charred scallion sauce is an ode to the classic French dish of leeks in vinaigrette, swapping out the leeks for tender charred scallions. It acts as a bright, addictive condiment for this quick-cooking cut of steak. If you can’t find hanger steak, skirt steak works for this recipe—adjust cook time accordingly. The sauce also pairs well with roast chicken, pork chops...we could do this all day.

    Get the recipe: https://www.bonappetit.com/recipe/hanger-steak-with-charred-scallion-sauce

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    Molly Makes Hanger Steak with Charred Scallion Sauce | From the Test Kitchen | Bon Appétit
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Comments • 856

  • Molly Baz
    Molly Baz  1 years back

    Who can blame a gal for wanting to face plant in a pile of yum-scrum charred scallions?!

    • john alt
      john alt  2 months back

      Molly Baz, You're not supposed to like your own comments.😱

    • Jordan Johnston
      Jordan Johnston  4 months back

      I dislike you

    • Rafick Bdaro
      Rafick Bdaro  6 months back

      I love onions so I understand, but word of advice you have over salted the scallion mix, I mean we should all season layer out food but that was excessive. Other than that, it’s great

    • Mark Kobey
      Mark Kobey  9 months back

      I love your videos and your recipes are fantastic! But sometimes I wonder if you are a member of a religious cult.

  • anonymous anonymous
    anonymous anonymous  4 days back

    She wiped out the fond NNNNOOOOO Babishs' legacy GONE

    • Nick Dunki Jacobs
      Nick Dunki Jacobs  1 weeks back

      u are beautiful :o wow

      • Joe Anthony
        Joe Anthony  2 weeks back

        Bunch of progressive bs Cooking terms and techniques

        • Alexandre St-Laurent {ASTL32}

          _This girl add salt to everything.. One day she will probably add salt to salt!_

          • marwan ehab
            marwan ehab  3 weeks back

            Raw meat molly

            • Subtext
              Subtext  3 weeks back

              Here's the fabulous story. I hadnt shopped in a while and was out of veges except a bunch of scallions. I put them under a grill while I pan fryed a steak. They got lightly burned but I had nothing else so I tried them and they were yummy!

              • Subtext
                Subtext  3 weeks back

                I charred scallions (spring onions to me) back in 2011 by mistake and I thought I'd made the best discovery ever!

                • Snozz McBerry
                  Snozz McBerry  1 months back

                  Mmmm raw meat. Squish squish gag-inducing mouth jelly with the taste of hemoglobin mmmmmmmmm

                  • pickutina
                    pickutina  1 months back

                    We use mill for crushing nuts...

                    • TimmyS27
                      TimmyS27  1 months back

                      Finally learned the best way to crush my nuts. Thanks, Molly!

                      • Pablo Horteg
                        Pablo Horteg  2 months back

                        That's a lot of salt.

                        • john alt
                          john alt  2 months back

                          MOLLY MOLLY PONI PI PA PONI NI MOLLY!

                          • ZiGGiA
                            ZiGGiA  2 months back

                            Americans use too much salt

                            • Kirrakio
                              Kirrakio  2 months back

                              There's something about Molly that's so endearing

                              • Moe Green
                                Moe Green  2 months back

                                Molly you are a bit over bearing and prissy.. be nice to these other chefs and cooks.. you dnt know that many complex recipes nor do you attempt to try any thing as contemplating what babish does.. he does complicated seasoning and sauces.. I can watch him and learn from every video..you cook for the lazy housewife not interested in really cooking .. but just to say at least I did try.. just to keep the guy quiet.. wtf is with fried scallions .. lol they're not a side .. or main course.. lmao.. scallions are onion stalls .. they're seasoning for decoration.. and a slight salty veg...

                                • Jeramiah Grelle
                                  Jeramiah Grelle  2 months back

                                  I want that plate

                                  • Fonz Vega
                                    Fonz Vega  2 months back

                                    It’s like a fancy version of a Hispanic Carne Asada lol

                                    • O V H
                                      O V H  2 months back

                                      Add half a pound of salt to finish!

                                      • O V H
                                        O V H  2 months back

                                        I love how "a little bit of olive oil" for the walnuts measures out to half a cup.

                                        • Michael Dwyer
                                          Michael Dwyer  2 months back

                                          Salty McSaltyson

                                          • sergio garcia
                                            sergio garcia  2 months back

                                            no! put the nuts in a zip lock bag, and the use a rolling pin t crush them

                                            • Hank Chinaski
                                              Hank Chinaski  2 months back

                                              In a world so afraid of excess salt, be a Molly.

                                              • CEE
                                                CEE  3 months back

                                                looks scrum-may

                                                • vivianne reynoso
                                                  vivianne reynoso  3 months back

                                                  Is there a nut you would suggest could replace walnuts with a complement the dish?? Allergic to walnuts

                                                • tenaciousturtle
                                                  tenaciousturtle  3 months back

                                                  shouldve charred them on the grill

                                                  • ashku27
                                                    ashku27  3 months back

                                                    Love an onglet

                                                    • Get Me Out of Here
                                                      Get Me Out of Here  3 months back

                                                      “Oh, we’re spooning...? 😂 🤣

                                                      • dart arkana
                                                        dart arkana  3 months back

                                                        Hanger beef
                                                        Oh no I dont like the sound of that at all
                                                        Cow penis? Oh no 🤣

                                                        • Esther de Vries
                                                          Esther de Vries  3 months back

                                                          I didn't know hanger was a cut of beef.. I just thought this would be a recipe for someone who is "hangry"

                                                          • M Xx
                                                            M Xx  3 months back

                                                            This looks so sexy!

                                                            • Anamul Rahman
                                                              Anamul Rahman  3 months back

                                                              Love this meal recipie! And it's presented by the fabulous Molly!! :)

                                                              • Eymard Lacambra
                                                                Eymard Lacambra  3 months back

                                                                If you're a vampire and decide to drink Molly's blood, it will probably be very salty. :D

                                                                • AlmightyOxx
                                                                  AlmightyOxx  3 months back

                                                                  Every time I watch a cooking video on YouTube it’s like “this is so easy you can cook it at home in 10 mins” then they proceed to put in 2-3 of the most obscure ingredients on the planet

                                                                  • Stephen Nhan
                                                                    Stephen Nhan  3 months back

                                                                    0:57 "The best way to crush a nut, is to grab a heavy bottom..." 😏

                                                                    • James Dooling
                                                                      James Dooling  3 months back

                                                                      Andy needs to get married ASAP so he can get back on the carbohydrate train. I've been married 16 years. It's been 14 years since I gave a single thought to carbs! ❤️💕

                                                                      • Colin Few
                                                                        Colin Few  3 months back

                                                                        Molly;s lil salt is waaaayyyyy different than mine

                                                                        • Kevin Corso
                                                                          Kevin Corso  3 months back

                                                                          Bust a 🥜

                                                                          • ninesticks
                                                                            ninesticks  4 months back

                                                                            keeper!

                                                                            • Brice kelly
                                                                              Brice kelly  4 months back

                                                                              I have a great hanger steak for you molly

                                                                              • Brice kelly
                                                                                Brice kelly  4 months back

                                                                                Can someone drop the molly x Marty matheson sex tape. I heard she’s a fereak

                                                                                • mendel lee
                                                                                  mendel lee  4 months back

                                                                                  yesterday I finally made this with actual hanger steak instead of flank steak. It's amazing how different it was both in the cooking and the final product - it has more of a melt-in-your-mouth texture that is absolutely divine.

                                                                                  • Anonymous
                                                                                    Anonymous  4 months back

                                                                                    god damn, the amount of salt professional chefs use in their food is staggering o_O this is why I dislike most US restaurant food

                                                                                    • Lorrane De Leon
                                                                                      Lorrane De Leon  4 months back

                                                                                      Could have sworn I saw hangover steak... 🤦🏾‍♀️

                                                                                      • av866
                                                                                        av866  4 months back

                                                                                        made this with a few adjustments for my preference and what i had available. i infused about 3 cloves minced garlic and rosemary (didn't have thyme) in olive oil over very low heat rather than just adding straight to the warm walnuts. instead i added the mustard to the warm walnuts. used only about a teaspoon of dijon (didn't have whole grain on hand), omitted the cornichons and vinegar because i felt that was excessive and would have taken away from the walnut and charred scallion as the main focus. the capers and mustard added enough as far as acidity for me. i also didn't have aleppo pepper and didn't feel like hunting it down, but if i had it then deff would have used it. i didn't miss it though and it was fine without it.

                                                                                        • JIM Newberry
                                                                                          JIM Newberry  4 months back

                                                                                          So, Asparagus would work too?

                                                                                          • Jordan Johnston
                                                                                            Jordan Johnston  4 months back

                                                                                            I dislike you

                                                                                            • Brett Hackett
                                                                                              Brett Hackett  4 months back

                                                                                              Your husband is a very lucky man