Hanger Steak with Green-Garlic Sauce

Photo: Jennifer Mariné; Styling: Randy Mon

Yield: Serves 4 to 6
Total:
Recipe from Sunset

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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 272
  • Calories from fat: 58%
  • Protein: 24g
  • Fat: 18g
  • Saturated fat: 7.5g
  • Carbohydrate: 1.9g
  • Fiber: 0.1g
  • Sodium: 315mg
  • Cholesterol: 80mg

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

Preparation

  1. 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. 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. 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.
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