- 6 tablespoons unsalted butter, softened
- 3 tablespoons parsley, chopped
- 2 cloves (medium) garlic, minced
- 1 tablespoon Cognac or other brandy
- Freshly ground pepper
- 3 tablespoons extra-virgin olive oil, plus more for brushing
- 3 (large) leeks, white and pale green parts only, sliced 1 inch thick
- 2 pounds hanger steaks, trimmed
How to Make It
In a bowl, mash the butter, parsley, garlic and Cognac; season with salt and pepper.
In a large skillet, heat the 3 tablespoons of olive oil. Add the leeks and season with salt. Cover and cook over moderately low heat, stirring occasionally, until tender, 10 minutes.
Light a grill or heat a grill pan. Brush the steaks with olive oil and season with salt and pepper. Grill over high heat, turning once, until nicely charred outside and medium-rare within, 5 to 6 minutes per side. Transfer the steaks to a carving board and let rest for 5 minutes. Slice the steaks across the grain and spread the butter all over the meat, letting it melt in. Serve with the leeks.