Hanger Steak With Bagna Cauda Pan Sauce

By RoketJSquerl

Ingredients

• 2 pounds hanger steak, trimmed of excess fat and silverskin and cut into 4 even portions
• Kosher salt and freshly ground black pepper
• 5 tablespoons extra-virgin olive oil, divided
• 2 tablespoons minced garlic (about 6 medium cloves)
• 2 tablespoons chopped anchovy fillets (about 8 fillets)
• 4 tablespoons unsalted butter, cubed
• 2 tablespoons fresh juice from 1 lemon
• Chopped flat-leaf parsley, for garnish

Preparation

Step 1

Season steak all over with salt and pepper. In a large stainless steel or cast iron skillet, heat 2 tablespoons oil over high heat until shimmering. Add steak and cook, turning frequently, until an instant-read thermometer registers 120 to 125°F for medium-rare, about 6 minutes. Transfer to a plate.

Lower heat to medium-low and add remaining 3 tablespoons olive oil. Stir in garlic and anchovy and cook until garlic is lightly golden and anchovy has dissolved into the sauce, about 3 minutes. Stir in butter until melted. Stir in lemon juice and remove from heat.

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