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Hanger Steak with Green-Garlic Sauce
Published: 09/20/2011 by GourmetKosherCooking.com
Serves 4
Ingredients:
2 hanger steaks or 1 skirt steak (1 1/2 pounds total)
1/2 teaspoon kosher salt, divided
1/2 teaspoon pepper, divided
1 tablespoon olive oil
3 tablespoons margarine, divided
1 cup chopped green onions
1 tablespoon minced garlic
1/2 cup reduced-sodium beef broth
1/2 cup dry white wine
1 tablespoon red wine vinegar
Preparation:
Sprinkle steaks with 1/4 teaspoon 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 and tent with foil.
Reduce heat to medium and add 1 tablespoon margarine to pan. Add green onions and garlic and stir until fragrant, about 1 minute.
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 margarine. Season with remaining 1/4 teaspoon each salt and pepper and serve with sliced steak. Great warm or serve at room temperature.
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