Hanger Steak With Bagna Cauda Pan Sauce Recipe

• 2 pounds hanger steak,
• and cut into 4 even portions (see note)
• 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

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 125u0b0F for medium-rare, about 6 minutes. Transfer to a plate.
2. 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.
3. Return steaks to skillet and baste with sauce. Transfer steaks to a work surface, slice across the grain, and serve immediately, spooning remaining sauce on top and garnishing with parsley.

hanger steak, kosher salt, extravirgin olive oil, garlic, anchovy, unsalted butter, fresh juice from, flatleaf parsley

Taken from www.seriouseats.com/recipes/2015/03/hanger-steak-with-bagna-cauda-sauce-recipe.html (may not work)