Easy Steak Sauce with Seared Hanger Steak

Ingredients for Easy Steak Sauce with Seared Hanger Steak

• 3 tablespoons vegetable oil, divided

• 1 medium onion, chopped

• 4 garlic cloves, chopped

• 1 Fresno chilli or red jalapeño, seeded, chopped

• Kosher salt, freshly ground pepper

• 1 freshly ground pepper

• 1 tablespoon tomato paste

• 120ml Worcestershire sauce

• 120ml red wine vinegar

• 60ml (packed) dark brown sugar

• 2 tablespoons whole grain mustard

• Few dashes of hot sauce

• 675g hanger steak, centre membrane removed, cut into 4 pieces

Heat 2 tablespoons oil in a small saucepan over medium-high heat. Add onion, garlic, and chilli; 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 120ml 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 54°C 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.