2 4 ounce hanger steaks
1 Tbsp Extra virgin olive oil
1 Tbsp red wine vinegar
1 Tbsp balsamic vinegar
1 Tbsp tomato paste
1 Tbsp water
1/4 tsp salt
Fresh ground black pepper
1 tsp Dijon mustard
Spray olive oil
2 Tbsp water
Preheat the oven to 425°F. Place a large skillet in the oven.
Place the hanger steaks in a bowl with the olive oil, red wine vinegar, balsamic vinegar, tomato paste, water, salt, pepper and Dijon mustard. Toss the steaks well to thoroughly coat with the sauce.
When the pan is hot add the hanger steaks Reserve whatever marinade doesn’t cling to the steaks.
Cook for about 5 minutes and turn. Place the rest of the sauce on top of the steaks. Cook for another 5 minutes for medium rare.
Remove the pan from the oven and place the steaks on a cutting board. Let them rest for a few minutes. While they are resting add the water to the pan 1 tablespoon at a time whisking to create a sauce. Use more water if needed but don’t make the sauce too thin.
Slice the steaks and place it on a plate and top each with half of the sauce.
Serve with Roasted Potatoes Yam Home Fries, and Parmesan Squash