1 Picture
Ingredients
- 3 tablespoons vegetable oil, divided
- 1 medium onion, chopped
- 4 garlic cloves, chopped
- 1 Fresno chile or red jalapeño, seeded, chopped
- Kosher salt, freshly ground pepper
- 1 tablespoon tomato paste
- 1/2 cup Worcestershire sauce
- 1/2 cup red wine vinegar
- 1/4 cup (packed) dark brown sugar
- 2 tablespoons whole grain mustard
- Few dashes of hot sauce
- 1 1/2 pounds hanger steak, center membrane removed, cut into 4 pieces
Details
Servings 4
Preparation time 35mins
Cooking time 40mins
Adapted from epicurious.com
Preparation
Step 1
Heat 2 tablespoons oil in a small saucepan over
medium-high heat. Add onion, garlic, and
chile; season with salt and pepper. Cook,
stirring often, until soft, about 5 minutes.
Add tomato paste to saucepan and
cook, stirring, until beginning to darken,
about 1 minute. Stir in Worcestershire
sauce, vinegar, brown sugar, mustard, and
hot sauce; simmer until slightly thickened,
about 5 minutes. Transfer to a blender
and purée with 1/2 cup water until smooth.
Strain through a fine-mesh sieve into
a small bowl, if desired. Set sauce aside.
Heat remaining 1 tablespoon oil in a large
skillet over medium-high heat. Season
steak with salt and pepper and cook,
turning occasionally, until deeply browned
and an instant-read thermometer registers
130°F for medium-rare, 8–10 minutes.
Transfer meat to a cutting board; let rest
5 minutes before slicing. Serve with sauce.
DO AHEAD: Steak sauce can
be made 1 week ahead. Cover and chill.
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