Hanger Steak With Green-Garlic Sauce

• 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

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.
2. Reduce heat to medium and add 1 tbsp. butter to pan. Add green garlic and garlic and stir until fragrant, about 1 minute.
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.
4. *Buy green garlic (harvested before the bulb is mature) at farmers' markets and Asian grocers in spring and early summer.
5. Note: Nutritional analysis is per serving.

hanger, kosher salt, pepper, olive oil, butter, green garlic, garlic, beef broth, white wine, sherry vinegar

Taken from www.myrecipes.com/recipe/hanger-steak-with-green-garlic-sauce (may not work)