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Rach serves hanger or flank steak with an easy salsa verde, which gets its punch from fresh herbs, anchovies and garlic.
Bring steaks to room temperature, and season with salt and pepper before grilling or griddling. Heat cast-iron griddle or skillet over medium-high heat, add olive or canola oil, 2 turns of the pan, and cook steaks 8-10 minutes for medium-rare to medium doneness, adding halved lemon to skillet for last 2 minutes to caramelize. Remove steaks from pan, and let rest 5-10 minutes before slicing against the grain, then douse with juice of ½ lemon.
For salsa verde, place parsley, mint, anchovies, capers, garlic, shallot, juice of ½ lemon, red wine vinegar, Worcestershire, red chili flakes and EVOO in food processor, then pulse process into sauce and add salt and pepper to taste.