Hanger Steak With Garlic-Anchovy Sauce
2 pounds hanger steak, butterflied, center gristle, fat and sinew trimmed (flank or skirt steak may be substituted, do not butterfly)
Salt and pepper
5 cloves garlic, peeled
15 oil-packed anchovy fillets, rinsed and patted dry with paper towels
1 cup extra-virgin olive oil
About 2 tablespoons vegetable oil
2 tablespoons chopped sage.
1. Season the steak all over with salt and pepper and let stand at room temperature for 20 minutes.
2. Using a mortar and pestle, pound the garlic and anchovies into a paste. (Alternatively, use a food processor and blend well, then smash the mixture with the side of your knife so that the anchovies and garlic are completely crushed.) Gradually whisk in the olive.
3. Place a heavy skillet (cast iron works well), just large enough to hold the steak pieces, over high heat. Once hot, drop enough vegetable oil into the pan to coat it, about 1 tablespoon. Cook the steak pieces in the pan, in batches if needed, and sear until a thermometer reads 125 to 130 degrees for medium-rare, about 3 to 4 minutes per side. Remove from the grill and let rest for about 5 minutes. Slice the steak thin, against the grain, and arrange on a platter. Stir the sage into the half of the garlic-anchovy mixture and spoon it over the meat. Reserve the remaining garlic-anchovy mixture for use later. Serves 4. --Jill Santopietro for The Boston Globe.