Ingredients:

  • 1.5 lbs (680g) hanger steak, trimmed
  • 1/4 cup (60ml) olive oil
  • 2 tablespoons (30ml) balsamic vinegar
  • 2 cloves garlic, minced
  • 1 tablespoon (15ml) Worcestershire sauce
  • 1 teaspoon (5ml) Dijon mustard
  • 1/2 teaspoon (2.5ml) dried thyme
  • 1/4 teaspoon (1.25ml) black pepper
  • 4 tablespoons (56g) unsalted butter, softened
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • 1 clove garlic, minced
  • 1/4 teaspoon (1.25ml) salt
  • 1/8 teaspoon (0.625ml) black pepper
  • 1/4 cup (60ml) balsamic vinegar

Instructions:

  1. Combine marinade ingredients in a zip-top bag. Add steak, seal, and massage to coat. Marinate in the refrigerator for 2-4 hours.
  2. Combine softened butter, parsley, chives, minced garlic, salt, and pepper in a small bowl. Mix well and set aside.
  3. In a small saucepan, bring balsamic vinegar to a simmer over medium heat. Cook until reduced and thickened, about 5-7 minutes. It should coat the back of a spoon. Set aside.
  4. Remove steak from the refrigerator 30 minutes before cooking to allow it to come to room temperature. Heat a cast iron skillet over high heat until smoking hot. Remove steak from marinade and pat dry with paper towels.
  5. Sear the steak for 3-4 minutes per side for medium-rare, adjusting time based on desired doneness and thickness. Use a meat thermometer to ensure the internal temperature reaches 130-135°F (54-57°C) for medium-rare.
  6. Remove steak from the skillet and place on a cutting board. Top with herb butter and let rest for 5-10 minutes.
  7. Slice the steak thinly against the grain. Drizzle with balsamic glaze and serve immediately.