Hanger Steak with Balsamic Butter Sauce

12 minutes for a one-pan bistro favorite

The hanger steak is a bistro favorite dish because it’s rich and beefy with a tender bite. It’s also known as the butcher steak because the butcher traditionally keeps it for himself, hence the reason it’s so hard to find. I have, however, seen this cut recently at many stores (Pavillions has a great one if you are in SoCal), so I figured, why not break out my favorite one-pan dish? This is probably one of the easiest dishes to make at home, and you’ll most-likely never want to pay $30 a plate at a bistro knowing how easy it is to create for much less.

The steps here are simple:

1. Slow roast the hanger steak for 6 minutes in the oven (275F). This slowly breaks down the meat and dries the exterior a bit, allowing for a better sear at the end.

2. Remove from oven and pat dry.

3. Sear the steak 4-5 minutes in a hot pan, flipping every 30 seconds. This gives the steak a beautiful crust and finishes the cook.

4. Remove from the pan, deglaze the pan with vinegar, reduce for 30 seconds, and scrap the bits on the bottom. Remove from the heat, swirl in the butter, mustard and season with salt and fresh cracked pepper.

5. Slice the steak and drizzle with the hot sauce. Season with freshly sliced chives.

Ingredients:

2 pieces of hanger steak - roughly 8 ounces

1 tablespoon melted butter

1/4 cup balsamic vinegar

1 teaspoon dijon mustard

4 tablespoons cold butter

Freshly sliced chives