Dinner: Easy Steak Sauce with Seared Hanger Steak

Recipe by Dawn Perry A steak sauce good enough to rival the most popular brand makes this steak (or any, really) even more delicious.

Ingredients

3 tablespoons vegetable oil, divided
1 medium onion, chopped
4 garlic cloves, chopped
1 Fresno chile or red jalapeño, seeded, chopped
Kosher salt, freshly ground pepper
1 freshly ground pepper
1 tablespoon tomato paste
1/2 cup Worcestershire sauce
1/2 cup red wine vinegar
1/4 cup (packed) dark brown sugar
2 tablespoons whole grain mustard
Few dashes of hot sauce
1 1/2 pounds hanger steak, center membrane removed, cut into 4 pieces

Instructions

Heat 2 tablespoons oil in a small saucepan over medium-high heat. Add onion, garlic, and chile; season with salt and pepper. Cook, stirring often, until soft, about 5 minutes.
Add tomato paste to saucepan and cook, stirring, until beginning to darken, about 1 minute. Stir in Worcestershire sauce, vinegar, brown sugar, mustard, and hot sauce; simmer until slightly thickened, about 5 minutes. Transfer to a blender and purée with 1/2 cup water until smooth. Strain through a fine-mesh sieve into a small bowl, if desired. Set sauce aside.
Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Season steak with salt and pepper and cook, turning occasionally, until deeply browned and an instant-read thermometer registers 130 °F for medium-rare, 8 –10 minutes.
Transfer meat to a cutting board; let rest 5 minutes before slicing. Serve with sauce.
DO AHEAD: Steak sauce can be made 1 week ahead. Cover and chill.