Dinner: Bistro Steak with Buttermilk Onion Rings

Recipe by The Bon Appétit Test Kitchen Here's how to time this: Have the salad and onion ring components ready before you cook the steak and the sauce, then keep the sauce warm while you fry the onions. Toss the salad at the last moment.

Ingredients

2 tablespoons hazelnut, walnut, or olive oil
2 tablespoons Sherry vinegar, divided
Kosher salt, freshly ground pepper
2 tablespoons vegetable oil
1 1 1/2 pound hanger steak, center membrane removed, cut into 4 equal pieces
2 tablespoons unsalted butter
1 medium shallot, finely chopped
1 tablespoon finely chopped fresh thyme
2 teaspoons black peppercorns, coarsely chopped
2 teaspoons dry green peppercorns, coarsely chopped
1 tablespoon Dijon mustard

Instructions

Whisk hazelnut oil and 1 tablespoon vinegar in a small bowl; season with salt and pepper. Set vinaigrette aside.
Heat vegetable oil in a large skillet over medium-high heat. Season steak with salt and pepper and cook 6 –8 minutes per side for medium-rare. Let rest 10 minutes.
While steak rests, cook butter and shallot in same skillet over medium heat, stirring occasionally, until shallot is softened and starting to brown, about 4 minutes. Add thyme and peppercorns. Cook, stirring occasionally, until mixture is fragrant, about 2 minutes. Add remaining 1 tablespoon vinegar and 1/2 cup water and simmer until flavors meld and sauce is thick enough to coat a spoon, about 2 minutes. Remove sauce from heat and whisk in mustard; season with salt and pepper.

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