Easy Steak Sauce With Seared Hanger Steak Recipe Epicuriouscom

EASY STEAK SAUCE WITH SEARED HANGER STEAK

Steps:

• Heat 2 tablespoons oil in a small saucepan over medium-high heat. Add onion, garlic, and chile; season with salt and pepper. Cook, stirring often, until soft, about 5 minutes.
• Add tomato paste to saucepan and cook, stirring, until beginning to darken, about 1 minute. Stir in Worcestershire sauce, vinegar, brown sugar, mustard, and hot sauce; simmer until slightly thickened, about 5 minutes. Transfer to a blender and purée with 1/2 cup water until smooth. Strain through a fine-mesh sieve into a small bowl, if desired. Set sauce aside.
• Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Season steak with salt and pepper and cook, turning occasionally, until deeply browned and an instant-read thermometer registers 130°F for medium-rare, 8-10 minutes.
• Transfer meat to a cutting board; let rest 5 minutes before slicing. Serve with sauce.
• DO AHEAD: Steak sauce can be made 1 week ahead. Cover and chill.

SIMPLE STEAK SAUCE

Steps:

• stir all ingredients and serve.

BUTCHER'S STEAK (HANGER STEAK)

Steps:

• Remove all silver skin and extra fat from the steak. Carefully cut out the connective tissue that connects the 2 halves of the steak, separating the whole into 2 long pieces. Cut lobe of meat from one half (it's a piece that is slightly separated from the larger half). Then cut each of the 2 larger halves into 2 steaks each. Sprinkle with salt and pepper.
• Heat skillet over high heat. Add clarified butter when pan is hot, then place the steaks in the pan. Reduce heat to medium. Cook until browned on all sides, firm, and reddish-pink on the inside. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C), a total of about 12 minutes. (This cut of meat has a sort of triangular shape, so about 4 minutes per side.) Transfer to a warm plate and tent with foil to let steaks rest and allow temperature to rise to 130 degrees F.
• Pour stock into skillet set over medium heat. Stir with a wooden spoon scraping up the browned bits from the bottom. When brownings dissolve and liquid begins to reduce after 2 or 3 minutes, reduce heat to low. Add accumulated juices from the meat, balsamic vinegar, and butter chunks. Cook and stir until butter melts. If liquid has reduced too much, add a splash of broth. Taste to check if sauce needs a bit of salt.
• To serve, slice steaks and spoon pan sauce over them.