House-made steak sauce

I was too lazy to go to the store and so I rummaged around in my freezer and found some long frozen hanger steaks. There were 2 of them and because they were small they defrosted pretty quickly. Normally I’d have grilled them but, well, my grill is buried under 40 feet of ice-hard snow. Instead I googled “broiled hanger steak.” There were a lot of results and they were all pretty much the way I’d have imagined doing it. But I don’t really know how they can just across-the-board tell you to broil them 4 minutes a side. The procedure doesn’t tell you how far from the flame, discuss how thick the steak is…blah blah blah. I broiled mine for about 3 minutes on one side, another minute on the other and then turned the broiler off and let it rest for 5 or 6 minutes in the hot oven. 

In the meantime I made steak sauce. I used a nearly-empty jar of course mustard, put all the ingredients in it and shook it up. Regular dijon, horseradish, ketchup, balsamic vinegar, Worcestershire sauce and hoisin. Oh my god it was luscious. The steak was perfect, the steak sauce was amazing and I put blue cheese on it because, well, it was Sunday and Lent was starting today, the following Wednesday. Which is utterly meaningless to me but it seemed like a good enough reason.

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