Hanger Steak with Green-Garlic Sauce

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

Step 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.

Step 2

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

Step 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.

Step 4

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

Step 5

Note: Nutritional analysis is per serving.

Nutrition Facts

Amount Per Serving
Calories 272Calories from Fat 58

% Daily Value *
Total Fat 18g28%

Saturated Fat 7.5g38%
Cholesterol 80mg27%
Sodium 315mg14%
Total Carbohydrate 1.9g1%

Dietary Fiber 0.1g1%
Protein 24g48%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Hanger Steak with Green-Garlic Sauce