Hanger Steak with Green-Garlic Sauce
Victor Protasio
How to Make It
Step 1
1
Sprinkle steaks with 1/4 tsp. each salt and pepper. Heat oil in a large frying pan over high heat. Add steaks and cook, turning once, until medium-rare, 10 to 12 minutes. Transfer to a cutting board; tent with foil.
Step 2
2
Reduce heat to medium and add 1 tbsp. butter to pan. Add green garlic and garlic and stir until fragrant, about 1 minute.
Step 3
3
Pour in broth, wine, and vinegar and cook, stirring to release browned bits, until reduced by two-thirds. Remove from heat and stir in remaining butter. Season with remaining 1/4 tsp. each salt and pepper and serve with sliced steak.
Step 4
4
*Buy green garlic (harvested before the bulb is mature) at farmers' markets and Asian grocers in spring and early summer.
Step 5
5
Note: Nutritional analysis is per serving.
Ingredients
2 hanger steaks or 1 skirt steak (1 1/2 lbs. total)
1/2 teaspoon kosher salt, divided
1/2 teaspoon pepper, divided
1 tablespoon olive oil
3 tablespoons butter, divided
1 cup chopped green garlic* or green onions
1 tablespoon minced garlic
1/2 cup reduced-sodium beef broth
1/2 cup dry white wine
1 tablespoon sherry vinegar
Directions
Step 1
1
Sprinkle steaks with 1/4 tsp. each salt and pepper. Heat oil in a large frying pan over high heat. Add steaks and cook, turning once, until medium-rare, 10 to 12 minutes. Transfer to a cutting board; tent with foil.
Step 2
2
Reduce heat to medium and add 1 tbsp. butter to pan. Add green garlic and garlic and stir until fragrant, about 1 minute.
Step 3
3
Pour in broth, wine, and vinegar and cook, stirring to release browned bits, until reduced by two-thirds. Remove from heat and stir in remaining butter. Season with remaining 1/4 tsp. each salt and pepper and serve with sliced steak.
Step 4
4
*Buy green garlic (harvested before the bulb is mature) at farmers' markets and Asian grocers in spring and early summer.
Step 5
5
Note: Nutritional analysis is per serving.
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