Easy Steak Sauce with Seared Hanger Steak

From the kitchen of Carly

Hanger steak gets the star treatment here, seared until crusty then crowned with a bold, tangy sauce. Worcestershire and red wine vinegar anchor deep savory notes while a touch of heat from fresh chiles keeps things interesting. Simple, satisfying, ready in thirty minutes.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 13 tablespoons vegetable oil, divided
  • 11 medium onion, chopped
  • 14 garlic cloves, chopped
  • 11 Fresno chile or red jalapeño, seeded, chopped
  • 1Kosher salt, freshly ground pepper
  • 11 freshly ground pepper
  • 11 tablespoon tomato paste
  • 11/2 cup Worcestershire sauce
  • 11/2 cup red wine vinegar
  • 11/4 cup (packed) dark brown sugar
  • 12 tablespoons whole grain mustard
  • 1Few dashes of hot sauce
  • 11 1/2 pounds hanger steak
  • 1center membrane removed
  • 1cut into 4 pieces

Instructions

  1. Heat 2 tablespoons oil in a small saucepan over medium-high heat. Add onion, garlic, and chile; season with salt and pepper. Cook, stirring often, until soft, about 5 minutes.

  2. Add tomato paste to saucepan and cook, stirring, until beginning to darken, about 1 minute. Stir in Worcestershire sauce, vinegar, brown sugar, mustard, and hot sauce; simmer until slightly thickened, about 5 minutes. Transfer to a blender and purée with 1/2 cup water until smooth. Strain through a fine-mesh sieve into a small bowl, if desired. Set sauce aside.

  3. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Season steak with salt and pepper and cook, turning occasionally, until deeply browned and an instant-read thermometer registers 130°F for medium-rare, 8–10 minutes.

  4. Transfer meat to a cutting board; let rest 5 minutes before slicing. Serve with sauce.

  5. DO AHEAD: Steak sauce can be made 1 week ahead. Cover and chill.