SEARED HANGER STEAK WITH SALSA PICANTE

Seared Hanger Steak with Salsa Picante image

Provided by Jonathan Waxman

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

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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

Steps:

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.