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