In a bowl, combine soy sauce, brown sugar, minced garlic, black pepper, and sesame oil. Add the hanger steak, ensuring it's well coated. Cover and marinate for at least 1 hour, preferably overnight in the refrigerator.

Make the Salsa Verde

In a food processor, blend together chopped parsley, basil, capers, olive oil, and lemon juice until smooth. Season with salt to taste. Set aside.

Prepare the Frites

Preheat your oven to 425°F (220°C). Toss the cut potatoes in olive oil and season with salt. Spread them out on a baking sheet in a single layer. Bake for 30-35 minutes until golden and crispy, flipping halfway through. Sprinkle with grated Parmesan cheese just before serving.

Make the Garlic Aioli

In a bowl, mix together mayonnaise, minced garlic, lemon juice, and salt until well combined. Adjust seasoning to taste.

Cooking

Cook the Steak

Preheat a grill or skillet over medium-high heat. Remove steak from marinade and discard excess marinade. Grill the steak for about 4-5 minutes per side for medium-rare, or until desired doneness is reached. Let it rest for 5 minutes before slicing.

Serving

Plate the Dish

Slice the hanger steak and serve alongside the Parmesan frites. Drizzle with herbed salsa verde and serve with garlic aioli on the side.