Seared Hanger Steak with Salsa Picante
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 211
- Total Fat
- 14
- Saturated Fat
- 5
- Carbohydrates
- 3
- Dietary Fiber
- 0
- Sugar
- 2
- Protein
- 18
- Cholesterol
- 55
- Sodium
- 275
- Total: 40 min
- Active: 10 min
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
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.