SEARED HANGER STEAK WITH SALSA PICANTE

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Seared Hanger Steak with Salsa Picante image

Hanger steak is an inexpensive, hassle-free piece of meat perfect for a weeknight meal. Sear it quickly and serve with a flavorful salsa picante.

Provided by Jonathan Waxman

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

1 1/2 pounds hanger steak
Coarse sea salt
Freshly ground black pepper
2 tablespoons extra-virgin olive oil, divided
1 medium yellow onion, sliced
2 hatch or red fresno chilies, thinly sliced (remove the seeds if desired)
1 clove garlic, thinly sliced
2 tablespoons balsamic vinegar

Steps:

  • To tenderize the steak, poke the steak throughout with a fork or meat prongs. With a sharp knife, cut out and discard the sinew in the center of the steak. Season liberally with salt and coarsely ground black pepper. Heat 1 tablespoon of the oil in a large cast iron skillet over medium-high heat. Add the steak and sear each side, about 3 minutes per side.
  • To make the salsa, cut the onions into rings. Slice the chilies and garlic. Add onions to the pan with the steak, season with salt and pepper.
  • Add the chilies to the pan, and add a little more olive oil, if necessary. After a few minutes, add the garlic to the pan. Drizzle with the vinegar. Continue to cook the steak until it is medium-rare, 10 to 12 minutes. Rest the steak on a cutting board for about 10 minutes. Slice against the grain, season with more salt, pepper and olive oil if desired, and serve with the salsa picante.

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