Hanger Steak With Bagna Cauda Pan Sauce Recipe
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Category
Condiments and Sauces
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Cusine
American
What do you need?
How to make?
Ingredients
2 pounds hanger steak, trimmed of excess fat and silverskin and cut into 4 even portions
Kosher salt and freshly ground black pepper
5 tablespoons extra-virgin olive oil, divided
2 tablespoons minced garlic
2 tablespoons chopped anchovy fillets
4 tablespoons unsalted butter, cubed
2 tablespoons fresh juice from 1 lemon
Chopped flat-leaf parsley, for garnish
Directions
Season steak all over with salt and pepper. In a large stainless steel or cast iron skillet, heat 2 tablespoons oil over high heat until shimmering. Add steak and cook, turning frequently, until an instant-read thermometer registers 120 to 125 degrees F for medium-rare, about 6 minutes. Transfer to a plate. Lower heat to medium-low and add remaining 3 tablespoons olive oil. Stir in garlic and anchovy and cook until garlic is lightly golden and anchovy has dissolved into the sauce, about 3 minutes. Stir in butter until melted. Stir in lemon juice and remove from heat. Return steaks to skillet and baste with sauce. Transfer steaks to a work surface, slice across the grain, and serve immediately, spooning remaining sauce on top and garnishing with parsley.