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Hanger Steak with Green-Garlic Sauce

Victor Protasio

Total time 30 mins
Yield Serves 4 to 6

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

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

  5. Note: Nutritional analysis is per serving.