Dinner: Hanger Steak With Tangy Tomato Relish

Recipe by /contributors/sara-dickerman Hanger steak is the king of what I call weeknight steaks, casual cuts of leanish meat that deliver delicious flavor without a lot of expense or fuss. The skinny strip of flesh tastes best cooked hard and fast, for a

Ingredients

1 1/4 pounds hanger steak (about 2 pieces), center membrane removed, or flank steak
Fine sea salt and freshly ground black pepper, to taste
2 teaspoons canola or vegetable oil
Flaky sea salt (optional)
Fresh flat-leaf parsley leaves, for garnish
Tangy tomato relish, recipe follows

Instructions

Season the hanger steak with fine sea salt and pepper. Let steak sit at room temperature for at least 20 minutes before cooking.
Heat the oil in a heavy 9-or 10-inch skillet over high heat. Working in batches if necessary, add the steak to the pan and cook, turning once, until browned on both sides and an instant-read thermometer registers 130˚F for medium-rare, 7 to 8 minutes total.
Let the steak rest at least 10 minutes, then slice it on a diagonal. Season with flaky sea salt, if desired, and serve with parsley leaves and tomato relish.