Seared Hanger Steak with Salsa Picante

Name: Seared Hanger Steak with Salsa Picante
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Cuisine: mexican
Ingredients: 1 1/2 pounds hanger steak; Coarse sea salt; Freshly ground black pepper; 2 tablespoons extra-virgin olive oil, divided; 1 medium yellow onion, sliced; 2 hatch or red fresno chilies, thinly sliced (remove the seeds if desired); 1 clove garlic, thinly sliced; 2 tablespoons balsamic vinegar

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Level: Easy

Total: 40 min
Active: 10 min

Yield: 4 servings

Hanger steak is an inexpensive, hassle-free piece of meat perfect for a weeknight meal. Sear it quickly and serve with a flavorful salsa picante.

Level: Easy

Total: 40 min
Active: 10 min

Yield: 4 servings

Ingredients

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1 1/2 pounds hanger steak

Coarse sea salt

Freshly ground black pepper

2 tablespoons extra-virgin olive oil, divided

1 medium yellow onion, sliced

2 hatch or red fresno chilies, thinly sliced (remove the seeds if desired)

1 clove garlic, thinly sliced

2 tablespoons balsamic vinegar

Directions

To tenderize the steak, poke the steak throughout with a fork or meat prongs. With a sharp knife, cut out and discard the sinew in the center of the steak. Season liberally with salt and coarsely ground black pepper. Heat 1 tablespoon of the oil in a large cast iron skillet over medium-high heat. Add the steak and sear each side, about 3 minutes per side.
To make the salsa, cut the onions into rings. Slice the chilies and garlic. Add onions to the pan with the steak, season with salt and pepper.
Add the chilies to the pan, and add a little more olive oil, if necessary. After a few minutes, add the garlic to the pan. Drizzle with the vinegar. Continue to cook the steak until it is medium-rare, 10 to 12 minutes. Rest the steak on a cutting board for about 10 minutes. Slice against the grain, season with more salt, pepper and olive oil if desired, and serve with the salsa picante.