Hanger steak was on special at Whole Foods this past week, and with the path to our grill covered in snow I was looking for a tasty way to prepare it on the stove top.
It's not often that I find inspiration form Rachael Ray these days, but her recipe for a garlic steak with balsamic gravy piqued my interest. Balsamic and garlic are two of my most favorite flavors, and to put them together in a recipe that promised to come together so easily? I had to try it.
The results were delicious. After letting my beef rest I found it still a tiny bit undercooked, so simply returned it to the pan with the gravy and let it cook for about 2 minutes more.
Paleo Garlic Steak with Balsamic Pan Sauce
adapted from Rachael Ray
6 grated garlic cloves
1/2 cup olive oil
1 lb. hanger steak (mine was a little over a lb.)
salt & pepper
1 tbs. coconut flour
1/4 cup balsamic vinegar
1 cup organic beef broth
Combine garlic and oil in a shallow dish. Place steaks in the oil, flipping them around a few times, then cover and marinate for at least 30 minutes.
Heat a large skillet over medium-high heat. Shake excess oil from the steak, season both sides with salt and pepper, and cook until desired doneness, about 4 minutes on each side for medium rare. Remove from the skillet and let rest for about 5 minutes.
While the meat is resting, make the pan sauce. Lower the heat under the skillet and add the reserved garlic and oil marinade; stir in the flour and cook 1 minute.
Whisk the balsamic and beef broth into the flour mixture, season with salt and ground black pepper and cook until thickened.