Hanger steak with green onion sauce

Hanger steak with green onion sauce (Entrée)

Photograph by Jennifer Martiné

SERVES 4 to 6
TIME 30 minutes

Ingredients
2 hanger steaks or 1 skirt steak (1 1/2 lbs. total)
1/2 tsp. each kosher salt and pepper, divided
1 tbsp. olive oil
3 tbsp. butter, divided
1 cup chopped green onions
1 tbsp. minced garlic
1/2 cup reduced-sodium beef broth
1/2 cup dry white wine
1 tbsp. sherry vinegar

Directions
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 (cut to test), 10 to 12 minutes. Transfer to a cutting board and tent with foil.

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

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 2 tbsp.butter. Season with remaining 1/4 tsp. each salt and pepper. Pour into a small bowl or gravy boat.

4. Slice the steak and serve with the green onion sauce alongside.

PER SERVING 272 Cal., 58% (157 cal.) from fat; 24 g protein; 18 g fat (7.5 g sat.); 1.9 g carbo (0.1 g fiber); 315 mg sodium; 80 mg chol.

Serve with 2007 Antica Cabernet Sauvignon