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Ingredients
- Ingredients
- 6 cloves garlic, finely chopped or grated
- 1/2 cup EVOO - Extra Virgin Olive Oil
- 2 pounds hanger steak, (either 1 large 2-pound piece or 2
- smaller 1-pound pieces, depending on what is available)
- Salt and ground black pepper
- 1 tablespoon flour
- 1/4 cup aged balsamic vinegar
- 1 cup beef stock
- A couple handfuls baby spinach or arugula, washed
- Yields: 4 servings
- Preparation
Preparation
Step 1
On a shallow plate, grate the garlic and mix it with the EVOO. Place steaks in the oil, flipping them around a few times, the cover and marinate for at least 30 minutes.
Heat a large, cast-iron skillet over medium-high heat. Shake excess oil from the steak, season both sides with salt and pepper, and cook until desired doneness, about 4 minutes on each side for medium rare. Remove from the skillet and let rest for about 5 minutes