Grilled Hanger Steak
First, let’s talk about that steak. If you want a cut of beef packed with rich flavor, hanger steak should be on the top of your list. Chef Walther seasons and grills his to a perfect rare, allowing you room to enjoy as-is or bring to medium-rare or above when reheated at home. He serves it atop a swirl of al dente Peruvian pesto linguine (aka tallarines verdes). What makes pesto Peruvian? In this version of the Italian classic, queso fresco plus Parmesan (with extra for garnish) adds saltiness and creaminess to the anise-flavored blend of fresh basil, spinach, and extra-virgin olive oil. (No nuts either, in case that’s a concern.) For brightness and acidity, drizzle your steak with Chimichurri, a South American staple that blends extra-virgin olive oil, vinegar, garlic, chile, and oregano, and enjoy an elevated weeknight meal.
Nutritional facts
Protein
51g
Carbs
60g
Calories
890kcal
Fat
49g
Ingredients
Salt, Garlic, Fresh Cheese, Canola and Olive Oil Blend, Bay Leaf, Butter, Oregano, Red Onion, Canned Roasted Red Peppers, Red Wine Vinegar, Spinach, Evaporated Milk, Black Pepper, Cumin, Garlic, Hanger Steak, Kosher Salt, Linguine, Basil, Italian Parsley, Parmesan Cheese
Contains milk, wheat.
Reviews
4.4
Based on 882 reviews
Clarence · 07/11/25
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About Walther Adrianzen
Chef Walther Adrianzen grew up in Lima, Peru, a city between the Pacific Ocean and the Andes Mountains, a geography similar to Los Angeles.
He was destined to be a chef.
Walther’s father was a talented cook and knew every detail of every dish from every corner of Peru- from the mountains to the Amazon to the valleys along the coast. He cooked with an incredible passion, which he passed along to his son from a young age. His mother was quite accomplished herself as a nurse and psychologist, which instilled in Walther a strong work ethic- that to get where he wanted to be, working hard was a must.
Chef Walther’s hunger to follow in his father’s footsteps continued when the family moved to Santa Monica. He fine-tuned his knife skills over the years. He worked in the kitchens of top restaurants all over Los Angeles, adding new capabilities and more knowledge with every endeavor.
Together with his wife Diana, their dream of sharing the cuisine of Peru with as many people began. Chef Walther and his wife built their food cart and began selling just two Ceviche dishes: the Classic with fish and the other with Blood Clams (both continue to be on the current menu). From there Chef Walther opened CevicheStop in Culver City, California to mass appeal.
Chef Walther is thrilled to be partnered with CookUnity, representing Peruvian Cuisine and the opportunity to serve a growing community of food enthusiasts.
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