The portions below are for small portions – you could easily double the recipe, which would take a whole hanger steak. Our little tapas plates work perfectly with the smaller recipe, and it makes our hanger steaks last longer…
1/2 pound hanger steak
One small drizzle olive oil
salt and pepper, to taste
1/2 cup balsamic vinegar
Bring the steak to room temperature and slice into medallions. Season each side with salt and pepper. Meanwhile, heat the balsamic vinegar over medium heat. Let this reduce to about 1/4 of its original volume- let it get nice and thick and rich.
Heat the olive oil over medium heat in a stainless steel skillet and add the steak medallions once a small wisp of smoke appears above the oil. Sear on each side for 2 minutes or so for rare (120 degrees internal temperature). Serve over the balsamic vinegar and ENJOY!