Hanger Steak with Green-Garlic Sauce

Hanger Steak with Green-Garlic SauceRecipe
Photo: Jennifer Mariné; Styling: Randy Mon


Serves 4 to 6
Total time: 30 Minutes

Recipe from


Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 272
Caloriesfromfat 58 %
Protein 24 g
Fat 18 g
Satfat 7.5 g
Carbohydrate 1.9 g
Fiber 0.1 g
Sodium 315 mg
Cholesterol 80 mg


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


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.

2. Reduce heat to medium and add 1 tbsp. butter to pan. Add green garlic and garlic and stir until fragrant, about 1 minute.

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.

*Buy green garlic (harvested before the bulb is mature) at farmers' markets and Asian grocers in spring and early summer.

Note: Nutritional analysis is per serving.