1 large garlic clove, roughly chopped
4 anchovy fillets, drained and roughly chopped
1 tbsp capers, drained
2 tbsp fresh chives, minced
1 tsp fresh thyme
1 tsp lemon zest
1/2 tsp freshly ground black pepper
6 tbsp unsalted butter at room temperature
2 hanger steaks, 8-10 oz
2 tsp olive oil
1 tsp herbes de Provence
kosher salt and coarsely cracked black pepper
Place garlic, anchovies, capers, chives, lemon zest and pepper in a food processor. Pulse the machine a few times to combine. Add butter and process briefly to combine. Place butter mixture on a piece of parchment or wax paper and roll it into a log 1 1/2 inches in diameter and 5 inches long, twisting at the ends. Store the butter in the refrigerator. You will have way more butter than you need for the steak with this recipe, so you should freeze the remainder.
Drizzle steaks with 2 tsp olive oil and season (generously) with s&p. Sprinkle each steak with 1 tsp of herbes de Provence. Set aside at room temperature for 10-15 minutes.
Heat a grill pan over moderately high heat. Cook steaks 3-4 minutes per side (depending on the thickness of the steak, you might need to decrease or increase the cooking time - ours were thin so we went for 3 minutes per side), turning once, for medium-rare. Place steak on a cutting board, cover with aluminum foil and allow to rest for 10-15 minutes.
Slice steaks crosswise diagonally and serve with compound butter on top.