Heat vegetable oil in a deep fryer or large pot to 325°F (163°C). Drain and dry the potatoes. Fry in batches for 3–4 minutes until soft but not browned. Remove and drain on paper towels.

Second fry for crispiness

Increase oil temperature to 375°F (190°C). Fry the potatoes again in batches for 2–3 minutes until golden brown and crispy. Drain and season with salt.

Steak

Season and cook the steak

Pat the hanger steaks dry and season with salt and black pepper. Heat olive oil in a skillet over medium-high heat. Sear steaks for about 4–5 minutes per side for medium-rare, or until desired doneness is reached.

Rest the steak

Remove steaks from the skillet and let them rest for 5 minutes before slicing.

Salsa Verde

Make the salsa verde

In a bowl, combine parsley, basil, garlic, capers, lemon juice, Dijon mustard, and olive oil. Stir well and season with salt and black pepper to taste.

Assembly

Plate and serve

Slice the rested hanger steak against the grain. Serve with a side of fries and a generous spoonful of salsa verde over the steak.