← All recipes
Easy Steak Sauce with Seared Hanger Steak
4
Steps
- Heat 2 Tbsp. 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 ½ cup water until smooth. Strain through a fine-mesh sieve into a small bowl, if desired. Set sauce aside.
- Heat remaining 1 Tbsp. 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° 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.
Originally published at Bonappetit.com. Reproduced for personal collection.
