Rekindling memories and cravings of endless summer days, steak and even sun-dried tomatoes (yep).
This dish marries the beefy, umami-packed cut of hanger steak with the juiciness of fresh tomatoes and super tart and sweetness from sun-dried tomatoes. Make sure to look for actual sun-dried tomatoes that are preserved in olive oil because we want to use that oil here too. The quartet of jalapeno, anchovy, garlic and shallot make this sauce appropriate for almost anything too.
1 pound hanger, butcher’s or your choice steak
Kosher salt (preferably Diamond Crystal brand, others are more salty)
Freshly ground black pepper
1 tablespoon grapeseed or vegetable oil
1 large shallot (about 1 ounce)
2 garlic cloves (about 1⁄2 ounce)
1 small red jalapeno, halved and seeded (about 3⁄4 ounce)
3 anchovy filets
1⁄4 cup white wine such as pinot grigio
5 ounces olive oil packed sun-dried tomatoes, oil drained
8 ounces cherry, mixed small or sungold tomatoes
1⁄4 cup roughly chopped parsley
Maldon or other flaky salt
Christian Reynoso is a chef, recipe developer and writer. Originally from Sonoma, he lives in San Francisco.
Keywords: hanger steak, sun-dried tomatoes