We take a simple pesto and dose it with a few dashes of fish sauce. Then we slather the hangar steaks in this marinade and let them do nothing for a few hours and up to overnight. When the hunger hits we pull the steaks out of the refrigerator and let them temper. If it's not raining or if you have a large umbrella please cook the steaks outside, giving them a nice char. Otherwise heat up a cast iron skillet and smoke the living daylights out of your kitchen. Ideally turn on ceiling fans and open the windows before you start as a sign of good faith for whomever you are cooking for. The charred pesto mimics the charred herb marinades and condiments we have been favoring lately except here we cook and char all in one step.