Hanger Steak with Balsamic Pan Sauce

A skillet and a short ingredient list are all you need for this steak dinner. After cooking the meat, use chicken broth to lift the browned bits from the pan, then add balsamic vinegar and butter to finish the sauce. Slice the steak across the grain before serving.

Ingredients

• 1 hanger steak, approximately 2 pounds

• Salt and freshly ground black pepper, to taste

• 1 tablespoon clarified butter

• 2/3 cup chicken broth, plus a little more if needed

• 2 teaspoons balsamic vinegar

• 2 tablespoons cold butter, cut into cubes

Directions

1. Trim away excess fat and silvery membrane. Remove the tough connective tissue running between the steak’s two main sections, then cut the meat into portions of similar thickness. Your butcher can do this preparation for you.

2. Pat the portions dry and season with salt and pepper.

3. Heat a heavy skillet over high heat. Add the clarified butter and the steak, then reduce the heat to medium.

4. Turn the pieces as they cook so all sides develop a browned crust. Start checking the temperature after approximately 12 minutes, allowing more or less time according to thickness. Continue cooking until a thermometer inserted into the thickest part registers at least 145°F.

5. Transfer the steak to a plate, cover loosely with foil, and let it rest for at least 3 minutes.

6. Add the broth to the skillet over medium heat. Scrape the bottom with a wooden spoon to release the browned bits, then simmer for 2–3 minutes to reduce the liquid slightly.

7. Lower the heat and add the balsamic vinegar and any juices collected on the steak plate. Stir in the cold butter until the sauce is smooth. Add a splash of broth if it becomes too thick, and season with salt as needed.

8. Cut the rested steak into slices across the grain and spoon the sauce over the meat.

Recipe source: Allrecipes.