Hanger Steak With Bagna Cauda Sauce

BY CHEF JOHN ASH 

Bagna Cauda is traditionally a vegetable dipping sauce from northern Italy, but it doubles as a perfect steak sauce. The anchovies are key to this dish, adding a mouth-watering umami. Complete this dish with a glass of Vine Hill Pinot Noir.

INGREDIENTS

8 oz hanger steaks trimmed of excess fat and silver skin (4)

Kosher salt

Freshly ground black pepper

5 tbsp extra-virgin olive oil, divided

2 tbsp minced garlic (about 6 medium cloves)

2 tbsp chopped anchovy filets (about 8 filets)

4 tbsp unsalted butter, cubed

2 tbsp fresh juice from 1 lemon

Chopped flat-leaf parsley, for garnish

INSTRUCTIONS

1. Season steaks generously with salt and pepper. In a large heavy skillet, preferably cast iron, heat 2 tablespoons oil over high heat until shimmering.

2. Add steak and cook, turning once or twice, until an instant-read thermometer registers 120 to 125°F for medium-rare, about 6 minutes. Transfer to a plate and keep warm.

3. Lower heat to medium-low and add remaining 3 tablespoons olive oil. Stir in garlic and anchovy and cook until garlic is lightly golden and anchovy has dissolved into the sauce, about 3 minutes. Stir in butter until melted. Stir in lemon juice and remove from heat.

4. Return steaks to skillet and baste with sauce. Transfer steaks to a work surface, slice across the grain, and serve immediately, spooning remaining sauce over and topping with the parsley.