Victor Protasio

YieldsServes 4 to 6Total Time30 mins
AuthorKate Washington,

How to Make It

Step 1
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, 10 to 12 minutes. Transfer to a cutting board; tent with foil.

Step 2
2

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

Step 3
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 butter. Season with remaining 1/4 tsp. each salt and pepper and serve with sliced steak.

Step 4
4

*Buy green garlic (harvested before the bulb is mature) at farmers' markets and Asian grocers in spring and early summer.

Step 5
5

Note: Nutritional analysis is per serving.

Ingredients

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

Directions

Step 1
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, 10 to 12 minutes. Transfer to a cutting board; tent with foil.

Step 2
2

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

Step 3
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 butter. Season with remaining 1/4 tsp. each salt and pepper and serve with sliced steak.

Step 4
4

*Buy green garlic (harvested before the bulb is mature) at farmers' markets and Asian grocers in spring and early summer.

Step 5
5

Note: Nutritional analysis is per serving.

Hanger Steak with Green-Garlic Sauce